Sweet Potato Pecan Crumble Puffs

Sweet Potato Pecan Crumble Puffs

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 cup + 2 TBS sweet potatoes, mashed
  • 48 mini marshmallows
  • ¼ cup dark brown sugar
  • ¼ cup flour, all purpose
  • ½ tsp cinnamon, ground
  • ¼ tsp salt, table
  • ¼ cup pecans, chopped
  • 3 TBS cold butter, unsalted, cut into small squares

 

Preparation

  1. In a small bowl or food processor, add the brown sugar, flour, cinnamon, salt and pecans. Mix or pulse these ingredients until just combined.
  2. Add the butter to this mixture, and pulse until small crumbles are achieved. Alternatively, you can use a fork to cut the butter in and briefly use your fingers to combine inside of a small bowl.  If the butter gets too warm, pop the mix in the freezer for 5-10 minutes, remove and repeat until a small crumble is achieved.  Set aside.
  3. Place your puff pastry on a lightly floured surface. Cut into thirds going one direction, then again in the opposite direction, creating 9 equal squares.
  4. Using a muffin tin with 6, 4 inch wells, spray each well with nonstick cooking spray.
  5. Grab a square of puff pastry. Gently stretch it in all directions.  Place the puff pastry into a muffin tin well.  The pastry should be large enough to fill the muffin well, come up and out the sides some.  Repeat until all 6 muffin wells are filled with the puff pastry squares.
  6. Spoon 3 tablespoons of the mashed sweet potatoes into each puff pastry. Alternatively, you can fill a sandwich size ziplock bag with your potatoes, seal, and cut a tip off one of the bottom corners to use as a piping bag.
  7. Top your sweet potatoes with 2 tablespoons of your brown sugar pecan crumbles.

Cook

  1. Fire up your Schwank Grill and set your grill grate to level 1.
  2. Very loosely cover your muffin tin with aluminum foil.
  3. Place your muffin tin into the Schwank Grill.
  4. Cook for 4 ½ minutes. Rotate the pan 180 degrees and cook for an additional 4 ½ minutes.
  5. Uncover your muffin tin and allow to brown for 30-50 seconds.
  6. Take out your muffin tin and top each puff pastry with 6-8 mini marshmallows.
  7. Place the muffin tin back into the Schwank Grill and allow the marshmallows to brown to desired doneness, then remove your muffin tin immediately.
  8. Allow the puff pastries to cool slightly, about 5 minutes.
  9. Using a fork or small offset spatula, carefully remove each puff pastry, making sure to get under each and cradle while removing. Enjoy!