Baked donuts made using store-bought puff pastry sheets and filled with sweet potato pie.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Servings: 9donuts
Author: Nikki Gladd
Ingredients
1package(2 sheets) frozen puff pastry
2lbssweet potatoes, peeled and cut up
2Tablespoonsbutter
¼cuplight brown sugar
¼teaspoonground cinnamon
1Tablespoonorange juice
½cupminiature marshmallows
For the topping:
½cupchopped pecans
1Tablespoonbrown sugar
¼cuppure maple syrup
Instructions
Remove puff pastry sheets from packaging and let thaw on counter top for about 30 minutes. Meanwhile, bring a large pot of water to a boil. Add the sweet potatoes and boil until fork tender, about 10-15 minutes.
Preheat oven to 400 degrees F. Drain the potatoes and return to the pot, away from the heat. Mash in the butter, brown sugar, cinnamon and orange juice. Continue to blend together until the mixture is smooth and well combined. Set aside.
On a lightly floured surface, gently roll one sheet of the pastry dough into a 10x10-inch square. Using a 3-inch round biscuit cutter or round glass, cut 9 circles into the dough; discard scraps. Place the rounds on a large parchment lined baking sheet.
Place 4-5 marshmallows in the center of each of the circles,
then scoop about 2 Tablespoons of the sweet potato mixture onto the top of the marshmallows.
(A medium sized cookie scoop is perfect for this step.)
Use your fingers to form the potatoes around the marshmallows so the marshmallows are no longer visible.
Gently roll out the second sheet of pastry dough into a 10x10-inch square. Cut out nine more rounds of dough and place each one over top of the nine sweet potato mounds on the baking pan.
Use a fork to pinch together the edges of the pastry dough rounds to seal. Bake for 15-20 minutes, until golden brown. Remove from oven.
Crush the chopped pecans in a zipper bag, using a rolling pin. Transfer to a shallow dish and mix with the 1 Tablespoon brown sugar. Pour the maple syrup into a separate bowl. When the baked donuts are cool enough to handle, but still warm, dip the top of each donut into the maple syrup then sprinkle with the pecan mixture. Serve warm.
Notes
You will probably only use about half of the sweet potato pie filling, but you can save the rest for a second batch or do what we did and eat it as a side dish for dinner the next day. Or, you can also just use leftover sweet potato casserole from your holiday dinner as your filling!