Happy Heart: Sweet Potato Pastries


Sweet Potato Pastries

As someone who learned to cook with cheese, cream, and butter, I find that I still seek to find similar textures in my recipes, even when I can no longer rely on such products. When playing around with a sweet potato and puff pastry recipe, I tried to brainstorm ways of achieving a creamy addition that would hold both ingredients together. I whipped up a quick batch of hummus and well, the rest is history. The product is delicious, quick and makes a wonderful lunch or addition to a feast.

Serves: 3 – 4


For Hummus:
1 x 400g tin organic chickpeas
2 tbsp olive oil
1 tsp garlic flakes
½ tsp salt
½ tsp mild paprika

For Pastries:
2 sheets puff pastry
¾ cup cooked brown rice
2 small sweet potatoes or 1 medium, chopped into very small pieces
1 cup mushrooms, chopped
1 onion, sliced
tsp all purpose seasoning
salt and pepper, to taste


For Hummus:

  1. Combine all ingredients in food processor and process until it becomes a smooth paste. Set Aside.

For Pastries:

  1. Fry onions until soft, if you don’t have a non-stick frying pan use oil sparingly (coconut oil would be best). Add mushrooms and sweet potato and cook until mushrooms are cooked and sweet potatoes partially cooked. Set aside.
  2. Cut sheets of pastry into four squares so you end up with eight equal squares. Spread a layer of hummus in the middle of each pastry square, taking care to leave a generous boarder on each piece so that they will crisp. Add a thin layer of cooked brown rice and then dollop onion, mushroom and sweet potato mixture on top.
  3. Cook in oven at 200 °C for 15 – 20 minutes or until pastry edges are golden brown. Bon appétit!

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