Sweet Potato And Pecan Puff Pastry
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
25 minutes
25 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
25 minutes
25 min
Ingredients
for 8 servings
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons maple syrup
- ¼ cup brown sugar (50 g)
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, melted
- 1 ½ teaspoons bourbon, optional
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- 1 large egg, lightly beaten
- 8.6 oz puff pastry (245 g), thawed if frozen
Pecan Topping
- ¼ cup all-purpose flour (30 g)
- ¼ teaspoon kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, cold, cubed
- 1 cup Fisher® Pecan Halves (125 g)
- 1 tablespoon maple syrup
- 1 large egg, beaten
Nutrition Info
- Calories 344
- Fat 19g
- Carbs 38g
- Fiber 11g
- Sugar 14g
- Protein 5g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Poke holes all over the sweet potatoes with a fork, then place on a baking sheet. Bake for 60 minutes, or until very soft. Remove from the oven and let cool. Reduce the oven temperature to 375°F (190°C).
- Once cooled, cut the sweet potatoes in half lengthwise and scoop the flesh into a large bowl. Using a potato ricer or fork, mash the potatoes until smooth. You should have about 2 cups.
- Add the maple syrup, brown sugar, heavy cream, melted butter, bourbon (if using), vanilla, cinnamon, cardamom, ginger, allspice, cloves, nutmeg, salt, and egg to the mashed sweet potatoes and stir to combine.
- Unfold the puff pastry on the prepared baking sheet. Using a fork, poke holes in the pastry, leaving a 1-inch border of untouched pastry around the edges.
- Scoop the sweet potato filling on the center of the pastry and spread evenly, again leaving a 1-inch border of pastry all the way around. Refrigerate while you prepare the topping.
- In a medium bowl, whisk together the flour, salt, and brown sugar. Add the cubed butter and use a fork to cut the butter into the dry ingredients, creating crumbles. Scatter the crumbles over the sweet potato filling.
- In a small bowl, toss the pecans with the maple syrup to coat, then neatly arrange on top of the crumble.
- Brush the edges of the pastry with the beaten egg.
- Bake for 20–25 minutes, or until the pastry is golden brown and the potatoes are heated through.
- Remove from the oven and let cool slightly before slicing and serving.
- Enjoy!