Here's a deliciously different way to serve sweet potatoes...as a filling in flaky puff pastry turnovers. Be sure to serve them at your next gathering. They take a little time, but they're worth it!
cost per recipe: $7.03
The price is determined by the national average.
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
tablespoon olive oil
medium green onion, chopped (about 1/2 cup)
tablespoon minced garlic
tablespoons chopped fresh thyme leaves
can (about 15 ounces) cut canned sweet potato in heavy syrup, drained
teaspoon ground nutmeg
tablespoon chopped fresh parsley leaves
fresh parsley leaves
Set the pastry sheets out to thaw. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork and set it aside.
Heat the oil in a 10-inch skillet over medium heat. Add the green onions, garlic and thyme and cook until tender. Add the potatoes and heat through. Add the butter and nutmeg and mash the sweet potatoes until they're almost smooth. Remove the skillet from the heat and stir in the parsley. Set the mixture aside.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 13 1/2 x 9-inch rectangle. Cut the rectangle into 6 (4 1/2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet. Spoon about 2 tablespoons sweet potato filling in the middle of each square. Fold the square in half to form a triangle. Press the edges to seal and place the triangles on an ungreased baking sheet.
Brush the pastries with the egg mixture and place a parsley leaf on each. Brush with the egg mixture.
Bake for 20 minutes or until the pastries are golden. Let the pastries cool on a wire rack for 10 minutes.