These Sweet Potato Curry Puffs are the perfect appetizer for all ages! With soft sweet potato, wrapped in a buttery, flaky puff pastry, this super simple dish is sure to be a favorite.
Very few foods are both kid-friendly and adult-friendly! Everyone from grandparents to toddlers is sure to love these Sweet Potato Curry Puffs. With the softness of the spiced sweet potatoes and the flakiness of the puffs, you get contrasting textures that are just too good to resist.
These puffs are perfect for pairing with some Masala Chai on a rainy day or even to make for a casual get-together with friends or family.
My oldest sister (I’m the youngest of three!) makes the best puffs. She always had these made with a platter alongside some other Indian snacks. Any time we go to visit her, we always put in an order ahead of time to make sure she makes these. Sometimes, I even tell her not to make dinner and just make these puffs, because I could seriously eat these all day long.
I love working with puff pastry dough because it’s like a blank canvas. You can roll out the dough, use it as is, fill it with your choice of fillings (sweet or savory), add it on top of pies, and so much more.
Plus, there are so many brands of puff pastry that you can use, such as Dufour’s Classic Pastry Kitchens Puff Pastry. It has a light, buttery taste without all the added junk. It’s kosher-free too!
As complicated and overwhelming as cooking can seem, it is made so much easier when you let go of the pressure of perfection and just have some fun with it! If you have some puff pastry dough at home, you can make everything from Sweet Potato Curry Puffs to Maple Pecan Puff Pastry Braids, Pear Tarts with Cardamom Caramel Sauce, Pav Bhaji Puffs, and more!
In addition to all the possibilities of creativity, most puff pastry recipes are easy enough that you can always make the filling ahead of time. So, it’s the perfect go-to for making appetizers or reusing leftovers if you’re in a pinch.
Puff Pastry Tips & Tricks
Because of the versatility of puff pastries, this recipe can be made easier and modified in so many ways. Here are some tips and tricks from me and my sister on this puff pastry appetizer recipe:
Puff Pastry Tips & Tricks
Because of the versatility of puff pastries, this recipe can be made easier and modified in so many ways. Here are some tips and tricks from me and my sister on this puff pastry appetizer recipe:
According to my sister, the key is to let the puff pastry dough thaw out for at least one hour before using it.
Rolling the puff pastry dough out a little bit helps get a flakier texture when you bake it. Without pre-rolling the dough, it doesn’t cook evenly because of how thick the dough comes, which ultimately gives you areas of raw puff pastry dough. (So not yum!)
I like to transfer the pastry dough from the freezer to the fridge the night before I want to make these Sweet Potato Curry Puffs. This way, the morning you’re ready to cook, you can take it out and save time.
Try mixing one sweet potato with one regular potato for a sweet and savory taste.
If you make the filling in advance, you can just fill the puffs up and let them sit on a baking sheet until you’re ready to pop them in the oven!
If you don’t have garam masala or ground coriander on hand, you can substitute it with 1 tbsp curry powder.
I cooked my sweet potatoes in the Instant Pot for 10 minutes on Pressure Cook, natural release.
Preheat oven to 400° F. Remove puff pastry from the package and cut eat sheet into 3 long columns, each column into thirds, leaving you with 3 square shapes.
In a pan, heat up oil on med/high heat. Add the cumin seeds and cook for 1 min or until fragrant.
Add curry leaves and turmeric, cook for 30 seconds. Add the onions and green chilies cook for 2-3 mins.
Add cooked sweet potato into the pan, using a fork or potato masher, mash the sweet potato into the mixture until it’s nice and smooth. Next add the remaining spices, lemon juice and cilantro. Turn the heat off and set pan aside.
Add a 1tbsp of the filling into the center of the puff pastry. Close the pastry by brining the top flap to the bottom and use a fork to seal the edges of the puff pastry. Repeat these steps until you have used all your filling.
Place puff pastry’s on a greased baking sheet, brush a little bit of ghee on top of each puff pastry. (optional) Place in the middle rack and bake for 15-18 mins until golden brown. Enjoy!
Notes
If you don’t have garam masala or ground coriander on hand, you can substitute it with 1 tbsp curry powder.
I cooked my sweet potatoes in the instant pot at 10 mins on pressure cook, natural release. To save time you can cook the potatoes the day before or make the filling the night of or day ahead as well.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
