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Sweet Potato & Maple Pastry

Sweet Potato & Maple Pastry

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Our Sweet Potato & Maple Pastry is loaded with sweet potatoes, pecans and golden raisins, and features a creamy maple icing. Great for brunch!
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients

  • 1 tsp. butter
  • 1 - 1/4 cup chopped pecans
  • 2/3 cup golden raisins
  • 1 29 oz. can Bruce’s Yams Cut Sweet Potatoes; drained and reserved
  • 1 box 2 count frozen puff pastry sheets; defrosted
  • 1 egg white beaten

Maple icing:

  • 1/2 cup powdered sugar
  • 2 tbs. melted butter
  • 1 tbs. lemon juice
  • 1 tsp. pure maple syrup; warmed
  • reserved sweet potato syrup

Instructions

  • Heat oven to 400°F and line a large baking sheet with parchment paper; set aside.
  • Smash Bruce's Yams Cut Sweet Potatoes until almost smooth.
  • Melt better in a small skillet and toast pecans for 1-2 minutes (careful not to burn).
  • On a floured work surface, roll out each pastry sheet (one at a time) to 14” x 9” (does not have to be exact).
  • Scoop half of sweet potatoes and spoon down (lengthwise) onto the first third of the pastry sheet. Sprinkle 1/2 cup of the pecans and raisins over the sweet potatoes then roll up.
  • Tuck the ends under and place (seam side down) on the prepared baking sheet. Repeat with second pastry sheet. With a spatula, press down gently to flatten slightly.
  • Brush the tops of the pastry with the beaten egg white and bake for 25 minutes or until golden brown.
  • To make icing, stir together the powdered sugar, melted butter, lemon juice and maple syrup. Stir in just enough sweet potato syrup to thin out icing to desired consistency.
  • Drizzle over warm pastry and sprinkle with the remaining pecans. Allow to harden (30 minutes) before cutting into 6 pieces.