Description
Flaky croissant dough filled with creamy mashed sweet potato and melted brie cheese, baked to golden perfection for a savory-sweet treat.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 4 ounces brie cheese, rind removed and cubed
- 1 package (8 count) refrigerated croissant dough
- 2 tablespoons olive oil
- 1 teaspoon 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 in a bowl and mix with thyme, salt, and pepper.
- Unroll croissant dough and separate into triangles. Place a spoonful of mashed sweet potato and a few cubes of brie in the center of each triangle.
- Fold the dough over the filling to form pockets, pressing edges to seal. Brush tops with beaten egg wash.
- Bake on a parchment-lined baking sheet for 12-15 minutes until golden brown and puffed. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.