Sweet Potato Bourbon Puffs
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An alternative to the sweet potato/marshmallow thingie, and a unanimous favorite in our house.
Makes 8
Ingredients
2 sweet potatoes
2 eggs
2/3 cup brown sugar
¼ teaspoon salt
½ cup bourbon, or to taste
1 egg
1 uncooked pie crust dough (if using frozen, thaw)
Granulated Turbinado sugar (Sugar in the Raw)
Instructions
- Peel the sweet potatoes, and cut into large chunks. Place in a saucepan of cold water, bring to a boil and boil until soft. Drain and let cool.
- Puree together the sweet potatoes, eggs, brown sugar, and salt. Add bourbon to taste, and puree to mix.
- Preheat oven to 350° F. Oil a muffin tin.
- Beat the egg lightly with 1 tablespoon water.
- Roll out the pie crust dough very thinly, and cut into 8 rectangles about 6 x 6 inches.
- Place each rectangle into a muffin pan slot, tucking the bottom down well into the corners.
- Fill each puff to the top of the muffin tin with the sweet potato/bourbon mixture. Fold the corners of the crust over the top.
- Brush the top of each puff with the beaten egg. Sprinkle sugar over the top of each.
- Bake until golden brown, about 30 minutes.
- Carefully twist the puffs out of the tin – you may need to loosen around the edges with a knife first. Serve immediately in a basket lined with a napkin.
My husband says: Thanksgiving Day oven-time planning is always a challenge. Do try to make sure that these are the last things to come out, so they are served hot. Then stop cooking, sit down and enjoy the meal with your family!
