Sweet potatoes are one of my all-time favorites. Roasting them is my favorite way to prepare them. They become soft and sweet in the oven. It’s dreamy. So, when I saw this recipe that involved sweet potatoes are in puff pastry, I immediately said “oh heck yeah”! (Insert inappropriate word for accurate recall.) But anyway, these are really simple and so so good. Anything has to be good when it’s sandwiched between flaky puff pastry, right?
This recipe is quite straight forward. The longest time is roasting the potatoes. You simply mix the peeled roasted potatoes in you mixer with sour cream to make it extra creamy, and some killer spices and butter. The mixture is then placed in the center of the puff pastry rounds, folded over, brushed with egg wash, then baked! No deep frying involved. With that extra flaked salt sprinkled over the top, these become epic. These would make an easy finger food for a party or a great main dish served with a side salad. Eat and enjoy!
Recipe adapted from Cooking for Jeffrey
- 1 pound sweet potatoes, scrubbed
- olive oil
- 1/4 cup sour cream
- 2 Tablespoons unsalted butter, at room temperature
- 1 1/2 Tablespoons pure maple syrup
- 1/4 teaspoon chili powder
- 1/2 teaspoon orange zest
- 2 Tablespoons freshly squeezed orange juice
- salt and pepper
- 2 sheets (1 box) frozen puff pastry, thawed in the refrigerator
- 1 large egg beaten with 1 Tablespoon of water for egg wash
- flaked sea salt
- Preheat the oven 425ºF. Line a small sheet pan with tin foil. Line a large sheet pan with parchment paper.
- Rub the sweet potatoes all over with olive oil, and prick all over with a fork. Place on the foil-lined sheet. Bake for 1 hour, until very tender when pierced with a knife. Remove from the oven and let cool. Lower the oven temperature to 375ºF.
- Once the potatoes are cool enough to handle, peel and discard the skins. Place the potato flesh in the bowl of an electric mixer fitted with the paddle attachment. Add in the sour cream, butter, maple syrup, chili powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper, and mix well until completely combined.
- Unfold one sheet of cold puff pastry on a floured surface. Roll the sheet into a 12-inch square. Using a sharp knife or a 5-inch cookie cutter, cut four 5-inch circles. Discard the scraps. Place a heaping scoop of filling in the middle of each round, leaving a 1-inch border. Brush the border with the egg wash. Fold the circles over and seal the edges with the tines of a fork. Repeat with second half of the puff pastry. Place on the parchment lined baking sheet and chill for 15 minutes in the refrigerator.
- Once chilled, brush the tops with the remaining egg wash, sprinkle with flaked salt, and cut two slits for steam vents in the top of each empanada. Place in the oven and bake for 25-30 minutes, until puffed and golden brown. Serve hot.