Description
Flaky puff pastry filled with warmly spiced purple sweet potato creates a golden, crisp bite that is both comforting and visually striking. Perfect for quick snacks or elegant appetizers.
Ingredients
1 medium purple sweet potato, baked or peeled and diced raw
3 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground coriander
1 teaspoon red pepper flakes
2 teaspoons smoked paprika
1 sheet puff pastry
1 egg, beaten
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F and let the puff pastry thaw until workable.
- Prepare the onion, garlic, and ginger. Peel and dice the sweet potato if using raw, or cut into pieces if already baked.
- Heat olive oil in a pan over medium heat. Add onion, garlic, ginger, and raw sweet potato (if using) and cook for 5–7 minutes until softened and tender.
- Stir in coriander, smoked paprika, red pepper flakes, salt, and black pepper. If using baked sweet potato, add it now and mix gently.
- Remove from heat and fold in parsley if desired.
- Roll out puff pastry slightly and cut into four equal squares.
- Brush edges with beaten egg, add filling to one side, fold over, and seal edges.
- Place on a parchment-lined baking sheet, brush tops with egg wash, and cut a small slit in each.
- Bake for 10–12 minutes until golden and puffed. Serve warm.
Notes
Add cumin or curry powder for a different spice profile.
Mix in feta or goat cheese for extra richness.
For a vegan version, replace egg wash with plant-based milk.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F to maintain crispiness.
Freeze unbaked puffs and bake directly from frozen with extra time.
Serve with yogurt dips, chutneys, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 puff
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 55 mg
