Picture golden pinwheels, their flaky layers shattering delicately to reveal a sunset-orange swirl of maple-kissed sweet potato, warm cinnamon, and toasty pecans.
Imagine the buttery pastry’s crisp edges giving way to a plush, velvety center that smells like autumn markets and cozy kitchens—a hand-held comfort you can serve with pride.
I love these because they bridge snack and showpiece; they’re just as at home beside a glass of bubbly as they’re alongside a bowl of soup.
Whether it’s busy weeknights when you need something quick yet special, or lingering Sunday suppers where everyone grazes and chats, these pinwheels show up beautifully.
Once, when unexpected guests arrived before dinner, this recipe turned pantry staples into an effortless, crowd-pleasing appetizer that made the house smell like warmth and welcome.
They’re simple to assemble, bake up gorgeously, and disappear fast—always a good sign. Ready? Let’s cook!
Why You’ll Love It
- Delivers cozy maple-cinnamon sweetness with buttery, flaky layers
- Balances creamy sweet potato with crunchy toasted pecans
- Assembles quickly with store-bought puff pastry
- Bakes into impressive, party-ready pinwheels
- Reheats in minutes, staying crisp and flaky
Ingredients
- 1 lb sweet potatoes peeled and cubed — choose deep-orange varieties for sweetness
- 2 tbsp unsalted butter softened — high-fat European-style melts smoothly
- 3 tbsp pure maple syrup — grade A amber for balanced flavor
- 1/4 tsp ground cinnamon — fresh-ground if possible
- 1/8 tsp ground nutmeg — grate whole nutmeg for best aroma
- 1/4 tsp fine sea salt — balances sweetness
- 1 sheet puff pastry thawed — all-butter pastry rises flakiest
- 1 large egg beaten — room temperature for even egg wash
- 1 tsp water — to loosen egg wash slightly
- 1/4 cup pecans chopped, toasted — toast to bring out nuttiness
- 1 tsp orange zest finely grated — use a microplane for fine zest
- 1 tbsp brown sugar optional — adds extra caramelization on bake
Step-by-Step Method
Prep the Pan and Heat the Oven
Preheat the oven to 400°F. Line a baking sheet with parchment for easy cleanup. Gather equipment and ingredients so everything is ready. This mise en place keeps the process smooth. Set a cooling rack nearby for later. Make sure puff pastry is thawed but still cold for best puff.
Boil the Sweet Potatoes
Peel and cube sweet potatoes evenly for consistent cooking. Boil in salted water until fork-tender, 12 to 15 minutes. Avoid overcooking to prevent watery mash. Drain thoroughly. Return to the warm pot and let steam off excess moisture for 1 to 2 minutes.
Mash and Season the Filling
Mash sweet potatoes until smooth and cohesive. Add softened butter, pure maple syrup, cinnamon, nutmeg, and fine sea salt. Stir until fully incorporated. Aim for a spreadable, not runny, consistency. Adjust salt and sweetness to taste.
The mixture should hold soft peaks and be evenly seasoned.
Finish with Zest and Pecans
Fold in finely grated orange zest for brightness. Stir in toasted chopped pecans for crunch. Mix gently to keep texture. Let the filling cool 5 to 10 minutes at room temperature.
Cooling thickens it slightly and prevents melting the pastry. If loose, let it cool longer before spreading.
Roll Out the Puff Pastry
Lightly flour your work surface and rolling pin. Roll the puff pastry to about a 10×12-inch rectangle. Keep edges straight for even slices. Work quickly so the dough stays cold. Brush off excess flour.
If pastry softens, chill it briefly to maintain flakiness.
Spread and Border the Filling
Spread the cooled sweet potato mixture evenly over the pastry. Leave a 1/2-inch clean border along one long edge. Keep the layer thin to encourage distinct swirls and thorough baking.
If desired, sprinkle brown sugar evenly for extra caramelization. Avoid overloading to prevent leaks.
Seal with Egg Wash
Beat the egg with water to make an egg wash. Lightly brush the clean border you left without filling. This creates a sticky seal. Avoid pooling egg wash, which can inhibit puff. Reserve remaining egg wash for brushing the tops before baking.
Roll into a Tight Log
Start rolling from the long edge opposite the egg-washed border. Roll tightly and evenly to form a compact log. Finish with the seam on the egg-washed edge to seal. Gently press to secure. Place seam-side down on a cutting board.
Chill for Clean Slices
Transfer the log to the freezer for 10 minutes. Chilling firms the pastry and filling. This prevents squashing and helps maintain round shapes. Use this time to tidy the station and prepare the baking sheet. Don’t freeze solid; you want it just firm.
Slice the Pinwheels
Use a sharp knife to cut the log into 12 even rounds, about 3/4-inch thick. Wipe the blade between cuts for neat edges. Avoid sawing motions. Aim for consistent thickness so they bake evenly. If any pieces flatten, gently nudge them back into round.
Arrange and Brush Tops
Place pinwheels cut-side up on the prepared baking sheet. Space them about 2 inches apart to allow for puff. Lightly brush tops with remaining egg wash for shine. Don’t let egg wash drip down sides, which can hinder rise. Work quickly to keep pastry cold.
Bake to Golden Perfection
Bake for 18 to 22 minutes until puffed and deep golden brown. Rotate the pan halfway for even browning. Look for flaky layers and caramelized edges. If centers seem pale, bake an extra 1 to 2 minutes. Avoid opening the oven door too often.
Cool and Serve
Cool on the baking sheet for 5 minutes to set layers. Transfer to a cooling rack for another 5 minutes. Serve warm for the best texture and flavor. Drizzle with warm maple syrup if you prefer sweeter pinwheels. Re-crisp leftovers at 350°F for 6 to 8 minutes.
Ingredient Swaps
- Dairy-free/vegan: Replace butter with coconut oil or vegan butter; use a plant-based puff pastry and swap egg wash for maple syrup or oat milk.
- Nut-free: Omit pecans or use pumpkin/sunflower seeds; add a pinch more cinnamon for aroma.
- Budget/availability: Use canned sweet potato or pumpkin purée (drain if loose); swap maple syrup with brown sugar + 1 tsp water or honey; orange zest can be replaced with a splash of vanilla.
You Must Know
Doneness • If the centers look pale or the spirals feel soft when nudged, keep them in until the edges are deep golden and the bottoms are crisp when lifted with a spatula, about 2–4 more minutes; undercolored pastry stays doughy inside.
Troubleshoot • When the filling spreads out or leaks, chill the sliced rounds on the sheet for 8–10 minutes before the oven; firmer fat and set starch reduce ooze and keep tighter layers.
Scale • For double batches, rotate two pans between upper and lower racks halfway and add 2–3 minutes total; crowded ovens run cooler and need a swap so both trays hit that even golden cue.
Make-Ahead • To prep ahead, assemble and slice, then freeze flat until solid (2–3 hours) and store up to 1 month; bake from frozen, adding 4–6 minutes, until the same deep golden visual and crisp-bottom cue appears.
Flavor Boost • For brighter contrast, brush finished pinwheels with 1–2 tsp warm maple mixed with a pinch of flaky salt and a micro-grate of orange zest; apply while hot so it absorbs, then let set 3–5 minutes.
Serving Tips
- Serve warm with a maple-yogurt dip or cinnamon honey butter.
- Pair with sharp cheddar cubes, apple slices, and toasted pecans on a board.
- Garnish platter with orange zest and fresh thyme for aroma and color.
- Offer a savory option beside prosciutto and a dollop of whipped ricotta.
- Drizzle lightly with warm maple syrup and a pinch of flaky sea salt.
Storage & Make-Ahead
Refrigerate baked pinwheels in an airtight container up to 3 days.
Re-crisp at 350°F for 6–8 minutes.
Make ahead by assembling the log, chilling, slicing, and freezing unbaked rounds on a sheet, then bagging.
Bake from frozen at 400°F, adding 3–5 minutes.
Freeze up to 2 months.
Reheating
Reheat gently: oven 350°F, 6–8 minutes to re-crisp.
Stovetop skillet on low, covered, 3–5 minutes per side.
Microwave 20–30 seconds at 50% power, then briefly oven-toast to restore flakiness.
State-Fair Bake-Off Winner
Although the midway buzzed with kettle corn and cotton candy, these Sweet Potato Maple Pinwheels stole the judges’ gaze the moment their buttery layers unfurled in the heat.
I watched the pastry rise like golden silk, maple gloss catching the sun, and the air filled with warm cinnamon and orange zest.
One bite—crisp edges, plush sweet potato, toasted pecans snapping—sealed the ribbon.
Here’s what made them win-worthy:
1) Texture contrast: flaky pastry, creamy mash, crunchy pecans—clean slices thanks to a quick chill.
2) Flavor balance: maple’s amber sweetness, a wink of nutmeg, sea salt to sharpen, and citrus to lift.
3) Showmanship: even spirals, high rise at 400°F, and a lacquer of egg wash for shine.
I served them warm, steam curling like carnival confetti.
Final Thoughts
Give these Sweet Potato Maple Pinwheels a try and make them your own—go sweeter with a maple drizzle or add a pinch of cayenne for a cozy kick.
Can’t wait to hear how you tweak them!
Frequently Asked Questions
Can I Make These Gluten-Free With Puff Pastry Alternatives?
Yes—you can. I’d use gluten-free puff pastry or layered phyllo with butter. Roll gently, chill well, slice clean. Expect slightly less lift, but the maple warmth and spiced sweetness still spiral up, golden and crackling.
How Do I Prevent Soggy Bottoms on the Pinwheels?
Chill the filled roll, spread a thin layer, and bake on a hot, preheated sheet. I drain and dry the mash, vent with slight spacing, and brush lightly—crisp, golden spirals sing, not weep, when lifted.
What Dipping Sauces Pair Best With These Pinwheels?
I’d pair them with maple-mustard, cinnamon-lime yogurt, and smoky chipotle crema. I love how tangy, cool, and warm heat kiss the flaky layers, nudging the sweet filling forward. A whisper of orange-honey butter feels dreamy.
Can I Assemble and Freeze Unbaked Pinwheels for Later?
Yes—you can. I roll, slice, freeze on a sheet until firm, then bag. Bake from frozen at 400°F, adding a few minutes. Egg-wash just before baking. They emerge flaky, caramel-scented, steam whispering from warm spirals.
How Do Altitude Adjustments Affect Baking Time and Rise?
At high altitude, I bake longer and hotter; puff rises faster yet dries quicker. I reduce leavening slightly, add moisture, and watch closely—golden edges, audible crackle, buttery aroma—then pull just set to preserve flaky lift and tender crumb.
Sweet Potato Maple Pinwheels
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Medium saucepan
- 1 Potato masher or fork
- 1 pastry brush
- 1 Rolling Pin
- 1 Knife
- 1 Cutting board
- 1 Small bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 pound sweet potatoes peeled and cubed
- 2 tablespoon unsalted butter softened
- 3 tablespoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 sheet puff pastry thawed
- 1 large egg beaten
- 1 teaspoon water
- 1/4 cup pecans chopped, toasted
- 1 teaspoon orange zest finely grated
- 1 tablespoon brown sugar optional for extra caramelization
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Boil the peeled, cubed sweet potatoes in a saucepan of salted water until fork-tender, 12 to 15 minutes.
- Drain the sweet potatoes well and return them to the warm pot to steam off excess moisture for 1 to 2 minutes.
- Mash the sweet potatoes with butter, maple syrup, cinnamon, nutmeg, and salt until smooth and cohesive.
- Stir in the orange zest and toasted pecans, then let the filling cool to room temperature for 5 to 10 minutes.
- Lightly flour a surface and roll the puff pastry to a roughly 10×12-inch rectangle.
- Spread the cooled sweet potato mixture evenly over the pastry, leaving a 1/2-inch border on one long edge.
- If using, sprinkle the brown sugar evenly over the filling for extra caramelization.
- Beat the egg with water to make an egg wash and brush the border without filling.
- Starting from the opposite long edge, roll the pastry up tightly into a log, finishing with the egg-washed seam to seal.
- Transfer the log seam-side down to the cutting board and chill in the freezer for 10 minutes to firm for cleaner slicing.
- Using a sharp knife, slice the log into 12 even rounds about 3/4-inch thick.
- Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops lightly with the remaining egg wash for shine.
- Bake for 18 to 22 minutes until puffed and deep golden brown, rotating the pan halfway through.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to rest for another 5 minutes before serving.
Notes
