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Sweet Potato Dumplings with Honey, Goat Cheese & Thyme

Sweet Potato Dumplings with Honey, Goat Cheese & Thyme

4 2

Easy, elegant and absolutely delicious, these savory pastries may be the perfect appetizer.  Better make plenty...these will go quickly.

serves 18 18 pieces

Ingredients

cost per recipe: $11.19

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1

    each medium sweet potato(about 8 ounces), peeled and diced (about 1 cup)

  • 1

    small clove garlic, minced

  • 1

    teaspoon chopped fresh thyme leaves

  • 3

    tablespoons extra-virgin olive oil

  • 1

    dash freshly ground black pepper

  • 1

    package (4 ounces) crumbled goat cheese(about 1 cup)

  • 1

    tablespoon honey

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 
Stir the potato, garlic, thyme, oil and black pepper in a medium bowl.  Spread the potato mixture on a rimmed baking sheet.
Roast for 30 minutes or until the potato is lightly browned and tender.  Pour the potato mixture into a medium bowl.  Coarsely mash the potato mixture with a fork.  Let the potato mixture cool for 5 minutes.  Stir in the cheese and honey.
Unfold 1 pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 9 (3-inch) circles.  Repeat with the remaining pastry sheet.
Spoon about 1 tablespoon potato mixture in the center of each pastry circle.  Brush the edges of the pastry circles with the egg mixture.  Fold the circles in half over the filling.  Pinch the edges firmly to seal.  Using a sharp knife, cut a small slit in the top of each filled pastry.  Place the pastries onto 2 baking sheets.  Brush the pastries with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

Step 2

Stir the potato, garlic, thyme, oil and black pepper in a medium bowl.  Spread the potato mixture on a rimmed baking sheet.

Step 3

Roast for 30 minutes or until the potato is lightly browned and tender.  Pour the potato mixture into a medium bowl.  Coarsely mash the potato mixture with a fork.  Let the potato mixture cool for 5 minutes.  Stir in the cheese and honey.

Step 4

Unfold 1 pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 9 (3-inch) circles.  Repeat with the remaining pastry sheet.

Step 5

Spoon about 1 tablespoon potato mixture in the center of each pastry circle.  Brush the edges of the pastry circles with the egg mixture.  Fold the circles in half over the filling.  Pinch the edges firmly to seal.  Using a sharp knife, cut a small slit in the top of each filled pastry.  Place the pastries onto 2 baking sheets.  Brush the pastries with the egg mixture.

Step 6

Bake for 20 minutes or until the pastries are golden brown.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

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Ratings & Reviews

(2)
  • LizM

    November 10, 2012

    Sweeter than expected

    These were okay. The filling was a little sweeter than I expected. Next time I'd add salt (no more than 1/2 teaspoon). Also the recipe says tablespoon per dumpling, it should really be teaspoon if you're using a true 3" round circle cutter.

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  • Mary G.

    May 7, 2011

    Sweet Potato Dumplings with Honey, Goat Cheese & Thyme

    These were delicious! At first I was worried that the goat cheese would taste funny. They smelled SOOO good when they were baking. Great for parties. I will be making these again!!

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