Description
Flaky croissant dough filled with creamy mashed sweet potato and melted brie cheese, baked until golden brown for a savory-sweet treat.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 4 oz brie cheese, rind removed and sliced
- 1 package (8 count) refrigerated croissant dough
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 20 minutes until tender.
- Mash the roasted sweet potato in a bowl, then stir in thyme, salt, and pepper until smooth.
- Unroll croissant dough and separate into triangles. Spoon a tablespoon of sweet potato mash onto each triangle, top with a slice of brie, then fold dough over and seal edges.
- Place pockets on a parchment-lined baking sheet, brush with egg wash, and bake for 10-12 minutes until golden and puffed.
- Let cool for 5 minutes before serving warm.
Notes
You can customize the seasonings to taste.