Culinary contemplation over how I could up my holiday side dish game brought me to a delicious conclusion.
How ’bout pairing the highly holiday requested Southern Sweet Potato Casserole with the OMG as in oh my goodness of puff pastry.
Southern Sweet Potato Puffs it is!
Impressing the palates of those who gather together is a part of the holiday dinner and entertaining equation.
As someone who puts stock in the you eat with your eyes first approach to dining, the looks so good has to match up to the tastes so good.
Let’s begin with the recipe for Southern Sweet Potato Casserole.
Southern Sweet Potato Casserole
Ingredients
3 cups mashed sweet potatoes
1 cup packed brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ cup milk
¼ cup Southern Comfort whiskey
1/3 cup butter, melted
For Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted
Directions
Preheat oven to 350° F. Lightly spray a 2 quart baking dish with cooking spray. Boil sweet potatoes under tender. Carefully remove from heat, drain, peel and mash sweet potatoes.
In mixing bowl, mix together the mashed sweet potatoes, brown sugar, eggs, melted butter, milk, vanilla extract, Southern Comfort, ground cloves and ground nutmeg.
Spread mixture evenly in prepared baking dish.
In a separate mixing bowl, mix together brown sugar, chopped pecans, flour, and melted butter.
Spoon over sweet potato mixture.
Bake for 35-40 minutes or until a knife inserted in center comes out clean.
Southern Sweet Potato Puffs
Ingredients
southern sweet potato casserole for filling
1 box puff pastry sheets
1 egg
flour
Directions
Allow the casserole to cool before using as the filling for the puffs.
The reason I elect to fill the puff pastry with cooked sweet potato casserole is to work with a dryer filling.
Baking off the casserole absorbs the liquids into the baked casserole, and makes it easier to work with a firmer filling.
The next step in the making of Southern Sweet Potatoes Puffs brings puff pastry into the mix.
I used the defrost in the refrigerator overnight method of thawing the puff pastry sheets.
Unfold 1 puff pastry sheet and place on lightly floured countertop or large baking sheet. Roll puff pastry out using a lightly floured rolling pin. Lightly dust pastry sheet with flour.
Using a knife, cut the pastry sheet into six (6) squares.
Spoon 1 tablespoon of the Southern Sweet Potato Casserole mixture in the center of each pastry square.
Pull corners of each square up over the filling and twist at top to seal. Repeat with the remaining pastry sheet.
Place the pastry squares onto a large baking sheet that has been lightly sprayed with cooking spray.
Beat 1 egg and 1 teaspoon of water together in a small bowl with a fork.
Brush each puff with the egg mixture.
Bake for 20 minutes or until puffs are golden brown.
Note: Southern Sweet Potato Puffs make an excellent small bite appetizer for the holiday cocktail hour.
