Russet and Sweet Potato Puffs
Sometimes I need an easy but elegant appetizer or side dish. If I have extra potatoes and crescent rolls, I'll make these Russet and Sweet Potato Puffs. They are fabulous for a holiday, too.
The Russet and Sweet Potato Puffs start off with steamed potatoes, skins removed. To steam the potatoes scrub and puncture potatoes, microwave and cook until soft to the touch. Remove and discard skin. Whip the steamed potatoes and other ingredients together for each Puff mixture while the potatoes are still warm.
To assemble the Russet and Sweet Potato Puffs, place a heaping teaspoon of the potato mixture on the base of the roll. Wrap the remaining dough around the potato mixture like a rose, forming round puffs. Refrigerate for 15 minutes.
If you have any leftover potato mixture, reheat it with a few tablespoons of milk to loosen for silky mashed potatoes.
If you only prefer russet or just enjoy sweet potatoes, simply double the potato mixture and omit the other potato filling.
You can adjust this recipe based on your preferences. Try adding bacon to the russet mixture! Add cooled and chopped bacon after whipping the potato mixture. A mini marshmallow and large pecan would be pure bliss on the sweet potato puff, too, a nod to sweet potato casserole. Place a marshmallow on the sweet potato puff with a few minutes to go in the baking time.
Although a stand mixer or hand mixer is needed for the Russet and Sweet Potato Puffs, it is easy for a beginner-intermediate baker to make.
Russet and Sweet Potato Puffs
ingredients:
- 1 large russet potato, steamed and peeled
- 1 tablespoon of butter
- 1/2 cup of buttermilk or regular milk, room temperature
- 1/2 cup of shredded cheddar cheese
- 1/2 teaspoon each of onion and garlic powders, and kosher salt
- 2 tablespoons of dried chives, divided
- 2 large sweet potatoes, steamed and peeled
- 1 tablespoon of butter
- 1/4 cup of maple syrup
- 1/4 cup of vanilla coffee creamer or milk, room temperature
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of pumpkin pie spice
- 1 pinch of salt
- 4 containers of refrigerated crescent rolls, kept cold until needed
- 1 egg, beaten with a tablespoon of water
instructions:
How to cook Russet and Sweet Potato Puffs
- Prepare two baking sheets with parchment paper. Set aside.
- Whipped Russet Mixture- In a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, whip the warm russet potato with butter, milk, cheese, spices, salt and 1 tablespoon of chives, until smooth and creamy, about 3-5 minutes.
- Whipped Sweet Potato Mixture- In a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, whip the warm sweet potatoes with butter, maple syrup, coffee creamer vanilla, spice and salt.
- Pastry and Assembly- Working on the parchment paper, roll out the pastry dough from the canister and carefully separate into pieces with a paring knife on the seams. Spoon a heaping teaspoon of potato mixture on the base of the roll. Wrap the remaining dough around the potato mixture, forming round puffs. Leave the potato mixture exposed and gently pat down the mixture so it’s flat. For the russet potato puffs, sprinkle remaining chives on top of the potato mixture and gently pat down the mixture so it’s flat. Refrigerate for 15 minutes.
- Bake- Preheat the oven to 375F. Apply the egg mixture to the dough of the cold potato puffs. Bake for approximately 15-17 minutes or until pastry is golden. Serve warm for best taste.
- To easily cook potatoes: scrub and puncture potatoes with a fork. Place on a microwave safe plate wrapped in a paper towel and cook for 10-15 minutes until soft to the touch. Let cool for 10 minutes in the paper towel to steam and finish cooking. Remove and discard skin.
NOTES:
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