Sweet Potato Miniatures by Right Brain Joanna
Since I make various snacks for our Novel Idea book launches, I’m sometimes in a quandary trying to keep old favourites while adding new fare to delight the customers.
These little gems, a new creation, can be changed up according to your pantry: something creamy to replace the yoghurt (perhaps sour cream) or a different hard cheese or herb. I used my homemade rough puff pastry for the photograph, but for ease of preparation, purchased puff pastry is just fine.
Makes about 24 Tartlets
2 long thin sweet potatoes
1 package (2 rolls) puff pastry
About 2 tbsp/30ml plain yoghurt
2-3 tbsp/14-21g grated old cheddar
1/2 tbsp/1.2g fresh thyme leaves
1/2 tbsp/.7g zatar
Some sweet or hot pepper jelly, melted
Salt and pepper
1 tbsp/15g toasted sesame seeds
- Prick the sweet potatoes and bake in their skins on a piece of tin foil for about 25 minutes. Leave just hard enough to peel easily once cooled. Cut into thin wheels.
- Unroll both pastry rolls and cut each into 12 pieces. Lay them well spaced on parchment papered pans and prick them with a fork. Leave in a cool place while assembling the other ingredients.
- Spread each piece with a little yoghurt taking care not to spread over the edge. Season with the salt and pepper.
- Put a piece of sweet potato on every pastry, topping with pinches of zatar, thyme and cheese. Drizzle each with a bit of melted jelly.
- Bake for about 10-12 minutes.
- As soon as they come out of the oven brush with more jelly and liberally sprinkle with the toasted sesame seeds