CANDIED SWEET POTATO PINWHEELS

PINWHEELS the perfectly fun sweet potato side

We love having these around the house! They are a great portioned sized pastry to bite into. They’re sweet which makes them super fun for the holidays or a dinner party but on an average night you can absolutely tweak this recipe to have less inside—you can go so far as to only roll the sweet potato into these pinwheels.

Click here to see a video of me making these Candied Sweet Potato Pinwheels!

I created these with the idea of making a pre-portioned covid-safe Thanksgiving menu. It’s been a such a fun planning process!

Here are some more of the recipes I’m loving for a covid-safe Thanksgiving

Pull-Apart Macaroni And Cheese

Mashed Potatoes And Gravy Puff Pastry Pop-Tarts

Asparagus Broccolini And String Bean Bouquets

Baked Sweet Potatoes With Toasted Marshmallows

Croissant Stuffing Bites

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CANDIED SWEET POTATO PINWHEELS

Yield: 9 Pinwheels

Author: Michelle Williams

Prep time: 15 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 30 M

Ingredients

FOR THE SWEET POTATO FILLING

• Sweet Potato (1, medium. peeled and cut into cubes)
• Salt
• Light Brown Sugar (1 teaspoon)
• Ground Cinnamon (1 teaspoon)
• Nutmeg (1/4 teaspoon)
• Grade A Maple Syrup (1 tablespoon)
• Pure Vanilla Extract (1 teaspoon)
• Unsalted Butter (1 tablespoon, melted)
• Graham Cracker (1, crumbled)
• Pecans (5, roughly chopped)

FOR THE REST

• All Purpose Flour (just enough to dust your work surface with)
• Crescent Dough (1 tube. I used Pillsbury)
• Egg (1 beaten with 1 teaspoon of water to make an egg wash)

OPTIONAL TOPPING

• Graham Cracker (1, crumbled)
• Pecans (5, roughly chopped)

KITCHEN ITEMS

• Saucepan With Lid
• Large Mixing Bowl
• Rubber Spatula
• Small Bowl
• Pastry Brush
• Cutting Board
• Chefs Knife
• Baking Sheet
• Silpat
• Metal Spatula

Instructions

TO MAKE YOUR SWEET POTATO FILLING

1. Fill your saucepan with an inch of water.
2. Add your sweet potato cubes. Turn the heat to medium-low. Cover with lid. Steam until your sweet potatoes are super soft—about 20 minutes. You should be able to dip a steak knife in and out with zero effort.
3. Transfer your sweet potatoes to your mixing bowl (discarding of any extra water).
4. Use your spatula to mix in your sugar, cinnamon, nutmeg, maple syrup, vanilla, and melted butter.
5. Fold in your crumbled graham cracker and pecans.

TO ASSEMBLE YOUR PINWHEEL LOG

1. Lightly dust your work surface with flour.
2. Unroll your crescent dough onto your floured area. Use your fingers to press together the seams.
3. Use your rubber spatula (or a butter knife) to spread your sweet potato mixture over your dough leaving a 1/2 inch border of bare dough.
4. Roll dough into a log starting from one of the shorter sides and ending at the other short side.
5. Place your log on a cutting board or plate and refrigerate for 30 minutes.

TO CUT AND BAKE YOUR PINWHEELS

1. Preheat your oven to 350º.
2. Line your baking sheet with your silpat.
3. Transfer your log to your cutting board if it wasn’t already there.
4. Starting at one end and working your way to the other, use your knife to cut 1 inch thick slices. NOTE: cut off and discard of the first end that isn’t fully stuffed. DON’T do this to the other end. As you cut the filling will spread into the end of your log. Your very last cut will be to discard of any bit of it that isn’t filled.
5. Use your pastry brush to brush the outside of the dough with your egg wash.
6. Lay your pinwheels on their sides on your baking sheet roughly and inch apart.
7. OPTIONAL TOPPING (and why it’s optional): sprinkle your crumbled graham crackers and chopped pecans over the tops of your pinwheels. This topping covers some of the pretty swirl. It’s a judgement call and how you’re feeling the day you make them.
8. Bake for 25 minutes.
9. Let sit for 5 minutes before serving.
10. Eat and enjoy!

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