Roasted Sweet Potato and Sage Tartlets

These bite-sized pastry pockets burst with the warm flavors of roasted sweet potatoes and crispy sage, perfect for a satisfying vegetarian appetizer or side dish that's sure to impress at any American gathering.

🛒 Ingredients

• 1 sheet Frozen puff pastry, thawed
• 2 cups Sweet potatoes, medium
• 2 tbsp Olive oil
• 1/4 cup Chopped fresh sage
• 2 tbsp Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Grated Parmesan cheese
• 1 tbsp Fresh thyme, chopped

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.

3. 3

   Cut out 12 equal-sized squares from the pastry, about 3 1/2 inches per side.

4. 4

   In a large bowl, combine the roasted sweet potatoes, olive oil, chopped sage, garlic, salt, and black pepper.

5. 5

   Spoon a small amount of the sweet potato mixture onto one half of each pastry square, leaving a 1/2-inch border around the edges.

6. 6

   Fold the other half of the pastry square over the filling, pressing the edges to seal.

7. 7

   Brush the tops of the pastry with the beaten egg and sprinkle with Parmesan cheese.

8. 8

   Arrange the tartlets on the prepared baking sheet and bake for 20-22 minutes, or until golden brown.

9. 9

   Remove from the oven and sprinkle with chopped thyme before serving.

💡 Pro Tips

For an extra-crispy crust, chill the pastry in the refrigerator for 30 minutes before baking. To roast the sweet potatoes, peel and chop them into 1-inch pieces, then toss with olive oil, salt, and black pepper on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, or until tender.

📊 Nutrition per Serving