Sweet Potato Puffs

These little puffs are perfect for a weekend morning reading the paper and sipping coffee.  They're also good for dessert.  And snacking.  And a Thanksgiving treat.  Okay, they're good no matter when you eat them.

INGREDIENTS

3 Sweet Potatoes, peeled and mashed
4 Tbsp brown sugar
8 Tbsp butter, softened
3 eggs
½ Tbsp cinnamon
½ Tbsp nutmeg
1 tsp vanilla
¼ tsp salt
1 pkg. puff pastry
½ cup pecans, crushed
Raw sugar

DIRECTIONS

• Take puff pasty out of the freezer and put on counter to thaw.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• Add sweet potatoes to a large mixing bowl and add butter, 2 eggs, cinnamon, nutmeg, sugar, vanilla, and salt, and mix to blend.
• Preheat oven to 400°F.
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, fold one of the edges to the opposite edge.
• Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
• Unfold the square.
• Taking the top flap, fold it towards the 2 cuts near the bottom.
• Take the bottom flap and fold it towards the top edge.
• Place about a tablespoon of the sweet potato filling in the middle.
• Beat 1 egg and 1 Tbsp warm water to make egg wash and brush the tops of each pastry.
• Sprinkle with raw sugar and crushed pecans.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.