Sweet Potato Danish

Name: Sweet Potato Danish
Ingredients: 1 large sweet potato, peeled and diced into 1-inch pieces; 1/2 cup brown sugar; 1/4 cup unsalted butter, melted; 1/4 cup milk; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 sheets of puff pastry, thawed; 1 egg, lightly beaten; 1 tablespoon water; 1/4 cup chopped pecans (optional); 1 cup powdered sugar; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 3 tablespoons milk

Share this recipe:

Ingredients

Sweet Potato Filling

1 large sweet potato, peeled and diced into 1-inch pieces
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Danish

2 sheets of puff pastry, thawed
1 egg, lightly beaten
1 tablespoon water
1/4 cup chopped pecans (optional)

Glaze

1 cup powdered sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 tablespoons milk

Directions

Preheat the oven to 375°F.
In a large pot of boiling water, cook the sweet potato until tender. Drain and mash in a bowl.
Add brown sugar, melted butter milk, cinnamon, and vanilla extract to the mashed sweet potato and mix well.
On a lightly floured surface, roll out the puff pastry sheets into rectangles.
Cut each pastry sheet into 6 equal squares.
Spoon 1 to 2 tablespoons of sweet potato filling onto the center, creating a pinwheel shape.
Fold each corner of the pastry square into the center, creating a pinwheel shape.
Brush each pastry with a mixture of lightly beaten egg and water. Sprinkle with chopped pecans if desired.
Place the pastries on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until golden brown and puffed.
While the danishes are baking, make the glaze by whisking together powdered sugar, melted butter, vanilla extract, and enough milk to make a smooth and pourable glaze.
Once the danishes are done, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the danishes.
Serve the danishes warm and enjoy!