This tastes wonderful served hot, room temperature or cold. If you’re expecting a crowd, the recipe can be doubled.
- 1 large sweet potato (1 lb.), peeled and cubed
- 3 Tbs. olive oil
- 1 medium-sized red onion, peeled
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tsp. fresh snipped rosemary leaves, or 1 tsp. dried
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 sheet from a 17.25-oz. pkg. frozen puff pastry, thawed
- 1 large egg, lightly beaten
- Fresh rosemary branches for garnish
- Preheat oven to 375F.
- Put sweet potato in bowl. Drizzle with 1 1/2 tablespoons olive oil, and spread potato cubes in single layer on half of large roasting pan. Slice red onion vertically then horizontally into 1?4-inch-wide pieces. Toss with remaining oil in bowl, and spread in single layer on other half of roasting pan. Bake 25 to 30 minutes, tossing potato and onions separately several times, until vegetables start to soften and take on color. Transfer both to bowl; toss to blend with cheese, garlic, rosemary, salt and pepper. Let cool.
- ncrease oven temperature to 425F. Line baking sheet with parchment paper.
- Unfold and roll puff pastry sheet out to 12x9 inches on lightly floured surface; transfer to baking sheet. Spoon filling down center into 9x4-inch mound, leaving 2 inches of dough at short ends and 3 inches on each side. Fold top and bottom edges over filling. Cut pastry on sides into diagonal strips about 1/2-inch wide. Fold strips alternately from each side over filling to create lattice or braided effect. Brush egg over pastry.
- Bake 25 to 30 minutes, or until puffed and golden. Cool on wire rack. Garnish with rosemary sprigs, and serve.
- Serving Size: Serves 8
- Calories: 250
- Carbohydrate Content: 22 g
- Cholesterol Content: 25 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 3 g
- Sodium Content: 260 mg
- Sugar Content: 5 g