Sweet Potato Puff Twist

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

You must be wondering why there are so many recipes on puff pastry during this month alone. Well, it was a long story, as I was at the local grocery doing my usual weekly grocery shopping for my family in NYC. Puff pastry was written on my shopping list. It happened that morning, there was a special sale known as a door buster sale. So, I just brought $10.00 worth of the puff pastries. Over the last few weeks I kept on making desserts made up of puff pastries. I was glad that I did because my NYC family loves them all and got to improve my skill on puff pastries making too.




3 sheets frozen puff pastry, thawed and cut pastries to all equal halves (total 6 sheets)

2 tablespoons black sesame seeds

1 egg white for egg wash



2 medium Hannahs (Yellow) sweet potatoes, peeled, steamed/boiled and then mashed

1 tablespoon powdered sugar, raw sugar or granulated sugar

1 teaspoon honey

A pinch of fine salt

¼ cup coconut milk

1 tablespoon butter, melted



In a mixing bowl with mashed sweet potatoes, sugar, honey, fine salt, butter and coconut milk and combine until well mixed. Set the mixture in the refrigerator to chill for 10 minutes. Later when used divide the mixture into 3 equal portions.

Preheat oven to 375°F. Line a cookie sheet/tray with parchment paper or a silicone liner.

Place one sheet thawed puff pastry on a flat surface and spread one portion of the sweet potato filling evenly all over the sheet, leaving ½“ of the top and bottom clear (for easy sealing). Place the 2nd sheet puff pastry on top and gently press it down in the middle and then press the top and bottom to secure the filling. Then using a pizza cutter to cut into ¾“strips.

Pick up one strip on the ends and twist in the opposite direction. Transfer the puff pastry onto the prepared baking sheet. Continue the same procedure until all the ingredients are used up. Brush the finished puff pastries with the egg wash. Sprinkle the black sesame seeds on top of the puff pastries.

Transfer to the preheated oven and bake for 10-15 minutes or until golden brown.

After baking, let puff pastry twists sit for 2 minutes before transferring to the wire rack to cool further.


This entry was posted in Chindian Recipes, Desserts and Pastries, Fruits and Vegetables, Snacks and Fingerfood, Western. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>