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savory sweet potato kale pinwheels

Sweet Potato Kale Pinwheels

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 8 pinwheels

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 large skillet
  • 1 Mixing bowl
  • 1 potato masher
  • 1 Chef's knife
  • 1 Cutting board
  • 1 pastry brush
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 large sweet potato cooked and mashed
  • 1 tablespoon olive oil
  • 2 cup kale chopped and stemmed
  • 1 small yellow onion finely diced
  • 1 clove garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 sheet puff pastry thawed
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg beaten
  • 1 teaspoon sesame seeds optional

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Heat olive oil in a skillet over medium heat and sauté the onion for 3 to 4 minutes until translucent.
  • Add garlic and cook for 30 seconds until fragrant.
  • Stir in chopped kale and cook for 2 to 3 minutes until wilted, then season with salt, pepper, smoked paprika, and cumin.
  • Combine the mashed sweet potato and the kale mixture in a bowl and let cool for 5 minutes.
  • Unfold the thawed puff pastry on a lightly floured surface and gently roll to a 10x12-inch rectangle.
  • Spread the sweet potato kale mixture evenly over the pastry, leaving a 1/2-inch border on one long side.
  • Sprinkle shredded cheddar evenly over the filling.
  • Brush the 1/2-inch border with beaten egg to help seal.
  • Starting from the opposite long side, roll the pastry into a tight log toward the egg-washed edge.
  • Place the seam-side down and refrigerate the log for 10 minutes to firm up.
  • Slice the log into 8 equal rounds using a sharp knife.
  • Arrange the slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
  • Brush tops lightly with remaining beaten egg and sprinkle with sesame seeds if using.
  • Bake for 20 to 22 minutes until puffed and golden brown.
  • Remove from the oven and let the pinwheels rest on the sheet for 10 minutes before serving.

Notes

Roast the sweet potato ahead of time for deeper flavor, or microwave it for speed; aim for a fairly dry mash to prevent soggy pastry. If the filling feels wet, add a tablespoon of breadcrumbs to absorb moisture. Keep the puff pastry cold for best layering and re-chill the log longer if it softens. Swap cheddar for goat cheese or feta for tang, and add a pinch of chili flakes for heat. These reheat well at 350°F for 6 to 8 minutes and can be frozen unbaked; slice, freeze on a tray, then bake from frozen adding 3 to 5 minutes.
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