Sweet Potato Puffs

The good news is, I am finally back on the wagon. The workout wagon, that is.

I haven’t managed to hop on the healthy eating wagon (obviously)…. but I figure getting back to a somewhat regular workout schedule is a HUGE step, especially since it is now dark when I wake up in the morning and FREEZING in our house.

Why do men feel the need to keep their surroundings below zero degrees? As soon as I step in the house, I am forced to throw on several layers including a sweatshirt and wrapping myself in the most snuggly blanket I own (from Costco, seriously why is that place so wonderful? It’s like Candyland for adults). I think my husband is an Eskimo. Or a polar bear. One of the two.

Is anyone else blown away by the fact that October is almost over? I feel like just yesterday I was getting excited for the beginning of the month.

Now my birthday has come and gone (with lots of fun and celebration and too much food) and Halloween will be gone in a flash.

But what does the end of October REALLY mean?

Thanksgiving is just around the corner.

Thanksgiving is one of those holidays I completely dedicate to my love of food. I am already planning my recipes.

And let me tell you right now, these puffs will be at the top of my list for appetizers. Maybe even dessert. And breakfast the next morning.

These satisfy every savory and sweet craving I have ever had, all in one sumptuous bite.

Sweet Potato Puffs

Who doesn't want to start their meal with sweet potatoes stuffed in puff pastry?

4.5 from 2 votes

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Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Total Time: 37 minutes mins

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ingredients

• 4 large sweet potatoes peeled and roasted
• 3 cans of crescent rolls
• 1 Tbsp cinnamon
• 1 Tbsp allspice
• 2 tsp nutmeg
• 1 tsp sugar
• 1/2 Tbsp vanilla extract
• 8 Tbsp butter melted
• 4 Tbsp of honey
• 1 cup brown sugar

instructions

• Preheat oven to 350 degrees. Grease a large baking sheet.
• Add the roasted sweet potatoes, butter, honey, vanilla, white sugar and spice in a large mixing bowl. Mix with an electric beater for 2 minutes or until thoroughly combined.
• Unroll crescent dough onto a clean, flat surface. Cut into 1 1/2" squares. Scoop out a dollop (about 1 to 2 Tbsp) of the sweet potato mixture into the center of each square. Fold up the corners to the top to create a packet.
• Place on the baking sheet and sprinkle with brown sugar. Bake for 22 minutes or until the tops are golden.

Category: Appetizer

Sweet Potato Puffs

Who doesn't want to start their meal with sweet potatoes stuffed in puff pastry?

4.5 from 2 votes

Print Pin

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Total Time: 37 minutes mins

cook modeprevent your screen from going dark

ingredients

• 4 large sweet potatoes peeled and roasted
• 3 cans of crescent rolls
• 1 Tbsp cinnamon
• 1 Tbsp allspice
• 2 tsp nutmeg
• 1 tsp sugar
• 1/2 Tbsp vanilla extract
• 8 Tbsp butter melted
• 4 Tbsp of honey
• 1 cup brown sugar

instructions

• Preheat oven to 350 degrees. Grease a large baking sheet.
• Add the roasted sweet potatoes, butter, honey, vanilla, white sugar and spice in a large mixing bowl. Mix with an electric beater for 2 minutes or until thoroughly combined.
• Unroll crescent dough onto a clean, flat surface. Cut into 1 1/2" squares. Scoop out a dollop (about 1 to 2 Tbsp) of the sweet potato mixture into the center of each square. Fold up the corners to the top to create a packet.
• Place on the baking sheet and sprinkle with brown sugar. Bake for 22 minutes or until the tops are golden.

Category: Appetizer