Maple Roasted Sweet Potatoes and Butternut Squash Puffs

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These Maple Sweet Potato and Butternut Squash Puffs start with some maple syrup and brown sugar roasted sweet potatoes and butternut squash. Then baked in a puffy pastry shell.

What? Another sweet potato recipe? That’s right! I told you guys I LOVE sweet potatoes and now I can’t stop. First, I fell in love with my Sweet Potato Cake, and then I shared my favorite Thanksgiving side dish, a Mashed Sweet Potato Mallow. Oh and I can’t forget about this ice cream! Today I’ve got some a totally different.

These Maple Sweet Potato and Butternut Squash Puffs start with some maple syrup and brown sugar roasted sweet potatoes and butternut squash. After roasting, you bake them in a muffin pan covered with puff pastry. Once inverted, you are left with a handheld appetizer or side dish.

I am all about making things easier. So I bought pre-cut sweet potatoes and butternut squash. To combine the ingredients, you can us a bowl or in a Ziploc bag. These are flavored with maple syrup, cinnamon and a little bit of nutmeg. I decided last minute to add some pecans for a little bit of crunch!

Raise your hand if you have never used puff pastry. Am I over here in the corner by myself? I have NEVER used puff pastry! I’m not quite sure why I was nervous. I used frozen puff pastry for this recipe. After thawed, I just unfolded it and cut out the circles I needed. It was so easy!

I made enough to fill 12 muffin cup. This was enough to serve a small group, as I would serve 2 to each person. I had leftover puff pastry and I only cooked half of the sweet potatoes and butternut squash that I bought. If you want to make this two nights in a row, that is totally possible! If you were going to make the entire batch, then you might want to get 2 boxes of puff pastry.

In order to cut the circle large enough, be sure to measure your circular cutter against the opening of your muffin pan. My cookie cutter was 3 3/8″ wide. You will want to cut this in a way that you can tuck the edges into the muffin tin and gently pat down the top. I also brushed mine with an egg wash to give it a little brown color.

One last thing. When these come out of the oven, they are very puffed up and appear to be separated from filling. Allow them to cool a little bit. Take a sheet pan and place it on top of the muffin pan. Using two hands, secure the sheet pan to the muffin pan and turn it over. Gently lift the muffin pan. This will release the puffs from the pan. You will notice that the puff pastry has take the shapes of the filling, making it easy to lift up and eat! I topped mine with a drizzle of maple syrup and a sprinkle of cinnamon.

This dish is inspired by the holiday baking session I attended at the Better Homes and Gardens Cooking Experience. I think the puff pastry makes this a good appetizer or side dish. You can prepare the filling in advance and then top it will puff pastry and set aside until just before you are ready to serve. Feel free to season these with your favorite fall spices. I ate a few of these just to myself!

Maple Roasted Sweet Potatoes and Butternut Squash Puffs

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 Servings

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Description

These Maple Sweet Potato and Butternut Squash Puffs start with some maple syrup and brown sugar roasted sweet potatoes and butternut squash. Then baked in a puffy pastry shell.

Ingredients

• 1 box Frozen puff pastry
• 3 C Sweet Potatoes, cubed
• 3 C Butternut squash, cubed
• 1 C Chopped pecans
• 3 tbsp Maple syrup
• 1 tbsp Brown sugar
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 1 Large Egg

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Instructions

1. Thaw puff pastry and refrigerate once thawed.
2. Preheat oven to 400°F.
3. Use precut sweet potatoes and butternut squash. Combine sweet potatoes, butternut squash, pecans, maple syrup, brown sugar, cinnamon, nutmeg and salt. Stir to combine all ingredients. Pour on a lined baking sheet.
4. Roast for twenty minutes at 400°F.
5. Spray muffin tin with cooking spray. Divide filling evenly between muffin cups.
6. Unroll the thawed puff pastry on a lightly floured surface. Measure out the size of circular cutter that you need in order to cover the top of the muffin tin (plus a little bit extra). I used a 3 3/8” cutter.
7. Fold the edges of the puffy pastry into the muffin tin all the way around. Gently pat down the top. Whisk egg, and lightly brush the puff pastry with the egg.
8. Bake for 15-18 minutes until the puff pastry is a light golden brown and has puffed up.
9. Allow to cool for at least 15 minutes. Take a sheet pan and place it on top of the muffin pan. Using two hands, secure the sheet pan to the muffin pan and turn it over. Gently lift the muffin pan. This will release the puffs from the pan. Drizzle with additional maple syrup and cinnamon.

Notes

Thaw puff pastry in advance. Serve 1-2 puffs per guest. It is easiest to put pre-cut sweet potatoes and squash. To cook a whole batch, you will need an extra box of puffy pastry.

Nutrition Information:

Serving Size: 1 Puff Pastry