Sweet potatoes are the secret ingredient that makes these tropical fruit and nut pies absolutely exquisite. They're like a mini-tropical vacation on a plate.
cost per recipe: $7.54
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
cup lemon curd
cup tropical dried fruit bits
tablespoons chopped crystallized ginger
tablespoons pineapple preserves
cup diced cooked sweet potato
tablespoons chopped macadamia nuts
tablespoons flaked dried sweetened coconut
sprigs fresh mint
Heat the oven to 400°F.
Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Fold the edge of each circle in 1/2-inch to form a rim. Crimp the rims with a fork. Place the pastries onto 2 baking sheets. Prick the pastries with a fork.
Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.
Spread 1 tablespoon preserves on each pastry. Spread about 2 tablespoons lemon curd mixture on each pastry. Top evenly with the sweet potato, nuts and coconut. Garnish with the mint, if desired.