Sweet potato and marshmallow puff pastry

Sweet Potato and Marshmallow Puff Pastries

These Sweet Potato and Marshmallow Puff Pastries combine the flavors of sweet potato casserole with flaky puff pastry. Filled with spiced sweet potatoes, topped with a buttery crumble, and baked until golden brown, they make a fun fall dessert or holiday side dish.

Ingredients

• 1 cup mashed sweet potatoes (canned or homemade)
• 1 sheet puff pastry, thawed
• 1/2 cup mini marshmallows
• 1 teaspoon pumpkin pie spice or 1/4 teaspoon nutmeg
• Ground cinnamon for sprinkling

Crumb Topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup melted butter
• 1/4 cup chopped pecans or walnuts (optional)

Directions

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl combine brown sugar, flour, melted butter, and nuts if using. Stir until crumbly. Set aside.
4. In another bowl combine mashed sweet potatoes and pumpkin pie spice.
5. Allow puff pastry to thaw for 5 to 10 minutes until workable.
6. Cut pastry into 6 to 8 equal squares.
7. Place about 1/4 cup sweet potato mixture in the center of each square.
8. Top each with several mini marshmallows.
9. Sprinkle a spoonful of crumb topping over the filling.
10. Fold each pastry over into a triangle and press the edges with a fork to seal.
11. Place on prepared baking sheet.
12. Sprinkle lightly with cinnamon.
13. Bake for 18 to 22 minutes or until puffed and golden brown.
14. Cool for 10 to 15 minutes before serving.

Yield: 6 to 8 pastries