Filled with the classic tastes of fall, Sweet Potato Pinwheels will add pizazz to your Thanksgiving (or game day) menus. Apples, shallots, sweet potatoes and sage combined with nutty Gruyere cheese and boiled (apple) cider … roll them up in a buttery puff pastry and you’ve got a savory-sweet appetizer that will delight your family and friends! Get a head start on prep by baking sweet potatoes for dinner; set aside enough for this recipe and make the apple-shallot mixture in advance. Happy Thanksgiving, indeed!

Ingredients:

  • 2 T unsalted butter
  • 2 apples, peeled, cored and finely chopped
  • 2 shallots, finely chopped
  • 1 T fresh sage (or 1/4 tsp. dried)
  • 1/3 C mashed sweet potato, at room temperature
  • 2 T boiled apple cider (if you don’t have boiled cider, use 2 T thawed frozen apple juice concentrate)
  • 1 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (17.3 oz) box frozen puff pastry (2 sheets), thawed per package directions
  • 1 C finely shredded Gruyere Cheese

Directions:

Line two baking sheets with parchment paper.

In a sauté pan, melt the butter over medium-high heat. Add the apples and shallots; sauté until softened and just starting to brown, about six minutes. Stir in the sage, remove from heat, and cool to room temperature.

Add the boiled cider (or apple juice concentrate), salt, and pepper to the mashed sweet potatoes; stir until smooth and well combined.

On a sheet of parchment paper, unroll the puff pastry (one sheet at a time), and use a rolling pin to smooth out the dough. Spread half the mashed potato mixture over the pastry and top with half the cheese, then half the apple-shallot mixture (an offset spatula makes this easy). Working from the long side, roll the sheet into a log, and pinch at the seam to seal. Repeat with the second sheet of puff pastry. Wrap each log in plastic wrap or parchment paper and refrigerate for 60 minutes.

While the logs are chilling, preheat the oven to 375F.

Cut each log into 12 equal slices and place on the parchment-lined pans, spacing about two inches apart. Bake approximately 10 minutes, until lightly browned on the bottom; flip over and bake another 5-7 minutes, until lightly browned on the other side. Sprinkle with chopped fresh sage and cool 20 minutes before serving. Makes 24
slices.

For more of Sue’s tips and tricks, or how to make the boiled cider visit www.itsokaytoeatthecupcake.com