Name: Sweet Potato & Maple Pastry
Prep time: 20 min
Yield: 12 pieces

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Sweet Potato & Maple Pastry

Our Sweet Potato & Maple Pastry is loaded with sweet potatoes, pecans and golden raisins, and features a creamy maple icing. Great for brunch!

20 minutes

25 Minutes

12 pieces

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.

Our Sweet Potato & Maple Pastry is loaded with sweet potatoes, pecans and golden raisins, and features a creamy maple icing. Great for brunch!

20 minutes

25 Minutes

12 pieces

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.