Go Back
–+ servings
Baking dish of sweet potato souffle puff pastries.
Print Recipe
No ratings yet

Sweet Potato Soufflé Puff Pastries

Warm and fluffy, golden puff pasty squares with a burst of sweetness from melted mini marshmallows and candied pecans. Your mouth will do a happy dance when you taste these truly yummy Thanksgiving snacks.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: sweet potato souffle, sweet potato tarts
Servings: 24
Calories: 244kcal
Author: Karrie

Ingredients

  • 2- puff pastry sheets I used Pepperidge Farm Frozen Puff Pastry
  • 1-29 oz can of sweet potatoes in syrup drained and mashed
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 stick butter melted
  • 1 whole egg beaten
  • 1 egg white
  • 1/4 cup milk
  • 1 tsp vanilla

Toppings:

    Candied Pecan Topping

    • 3/4 cup light brown sugar
    • 1/2 cup all purpose flour
    • 1 cup candied pecans
    • 1/2 stick butter melted

    Marshmallow Topping

    • 1 cup mini marshmallows

    Instructions

    • Lay puff pastry out to thaw for 30 minutes, until it unfolds easily.
    • In a large bowl combine sweet potatoes, granulated sugar, salt, butter, egg and egg white, milk and vanilla to a bowl. Using a hand mixer, mix on medium-high speed till well blended and creamy.
    • In another bowl combine the candied pecan topping ingredients: the light brown sugar, all purpose flour, candied pecans, and better.
    • Preheat oven to 400.
    • Once puff pastry is thawed, unfold the pastry and using a pizza cutter, cut along the folded seams to make 3 long pieces. Then cut each long piece into 4ths. Making 12 rectangles per sheet.
    • Using a tablespoon, add a heaping tablespoon of sweet potato to each rectangle and smooth it out toward the edges.
    • Top it with the candied pecan topping or the mini marshmallows.
    • Bake at 400 degrees for 13-15 minutes. Till marshmallows and pecan topping are toasted light brown.

    Notes

    There will be extra filling and topping. You can prepare additional pastries if desired or use it to make a small soufflé for another event. Or you can cut the filling and topping in half if you do not want any leftovers. It just may be too good to not have extra on hand!

    Nutrition

    Serving: 1g | Calories: 244kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 161mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg