Description
A festive and savory-sweet wreath made with creamy sweet potato filling and a crunchy pecan crumble topping, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup butter, melted
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Boil sweet potatoes until tender, then mash with brown sugar, cinnamon, nutmeg, and melted butter until smooth.
- In a separate bowl, combine flour, oats, pecans, granulated sugar, and salt to make the crumble topping.
- Roll out puff pastry into a large circle on a baking sheet. Spread the sweet potato mixture in a ring, leaving a border and center open.
- Sprinkle the pecan crumble evenly over the sweet potato layer. Fold the pastry border over the filling, pleating as needed to form a wreath shape.
- Brush the pastry with beaten egg and bake for 25-30 minutes, until golden and crisp. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.