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Sweet Potato Danish

Sweet Potato Danish
Looking to impress with a one-of-a-kind dessert? These unique danishes are subtly sweet and feature a generous hint of cinnamon.


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


  • 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


  1. Preheat the oven to 375°F.
  2. In a large pot of boiling water, cook the sweet potato until tender. Drain and mash in a bowl.
  3. Add brown sugar, melted butter milk, cinnamon, and vanilla extract to the mashed sweet potato and mix well.
  4. On a lightly floured surface, roll out the puff pastry sheets into rectangles.
  5. Cut each pastry sheet into 6 equal squares.
  6. Spoon 1 to 2 tablespoons of sweet potato filling onto the center, creating a pinwheel shape.
  7. Fold each corner of the pastry square into the center, creating a pinwheel shape.
  8. Brush each pastry with a mixture of lightly beaten egg and water. Sprinkle with chopped pecans if desired.
  9. Place the pastries on a baking sheet lined with parchment paper.
  10. Bake for 15-20 minutes, or until golden brown and puffed.
  11. 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.
  12. Once the danishes are done, remove them from the oven and let them cool for a few minutes.
  13. Drizzle the glaze over the danishes.
  14. Serve the danishes warm and enjoy!
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