When my guests see bits of orange color through the eyes, nose and mouth cut into their puff pastry, they are going to automatically assume these are pieces of carrots peeking through. The smell will alert them that this is a savory dish, not a sweet one, so the presence of sweet potatoes will be the last thing on their minds.

Until they take that first bite and discover the “other side” of sweet potatoes, the side that doesn’t need to be swimming in sugar and marshmallows to be palatable, the side where sweet potatoes are treated like veggies, not dessert. Imagine their surprise, and delight.

 

INGREDIENTS

2 Tbsp. olive oil

1 lb. sweet potatoes (about 2)

1 large onion

Kosher salt and pepper

¼ cup all-purpose flour

½ cup dry white wine

2 cups low-sodium chicken broth

1 small rotisserie chicken

1 cup fresh flat-leaf parsley

1/8 tsp. freshly grated or ground nutmeg

2 sheets frozen puff pastry

1 large egg

 

INSTRUCTIONS

Heat oven to 375°F. Oil eight 6-oz ramekins (3½-in. round).

Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet.

Using a 3¾ -in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  To get the best results from puff pastry, completely thaw it overnight in the fridge, before you try to unfold it. Flour both your work surface and the rolling pin to avoid sticking and pulling of dough, which will make it tough. Roll it out gently, as too much pressure will compresses the layers and you will lose the flaky texture. After you have cut out the jack-o’-lantern faces, pop them into the fridge while you preheat the oven, to solidify the butter for puffier results. Bake, and serve the ramekins immediately, as the puffiness doesn’t last long.

Recipe and image courtesy of Jonny at Woman’s Day Kitchen