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sweet potato maple pinwheels

Sweet Potato Maple Pinwheels

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 8 servings

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 10x12-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

Chilling the rolled log briefly makes neat slices and prevents the pinwheels from squashing, while spreading the filling thinly keeps layers distinct and helps the centers cook through. If your filling feels loose, mash in a tablespoon of instant potato flakes or let it cool longer to thicken. For savory-leaning pinwheels, add a pinch of cayenne and swap pecans for finely chopped rosemary and walnuts; for sweeter results, drizzle with a touch more warm maple after baking. Frozen puff pastry varies; if your sheet is smaller, roll a bit thinner but avoid over-stretching so it rises evenly. Leftovers re-crisp well in a 350°F oven for 6 to 8 minutes—avoid microwaving to keep the pastry flaky.
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