Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Sweet Potato Miniatures

Sweet Potato Miniatures

Sweet Potato Miniatures

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

  1. 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.
  2. 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.
  3. Spread each piece with a little yoghurt taking care not to spread over the edge. Season with the salt and pepper.
  4. 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.
  5. Bake for about 10-12 minutes.
  6. As soon as they come out of the oven brush with more jelly and liberally sprinkle with the toasted sesame seeds

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