Sweet Potato Puffs

Sweet Potato Puffs

Ingredients:

Nonstick cooking spray
1 cup leftover mashed sweet potato

3 tablespoons mascarpone cheese, chilled


1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pure vanilla extract

All-purpose flour, for dusting

2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions


1 egg, beaten

2 tablespoons cinnamon-sugar

Directions:

Special equipment: a 3- inch round cutter (I use a cup)

1 Preheat the oven to 425 degrees F. Spray a

rimmed baking sheet with
nonstick cooking spray and set aside

2 Mix mashed sweet potatoes, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.

3 On a lightly floured surface, roll out a sheet of puff pastry to 10- by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.

4 Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole

in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.