Vegan Sweet Potato Casserole Puffs

*Prep time: 30 mins  *Cook Time:  22 minutes  *Serves:18

Vegan Sweet Potato Casserole Puffs

Filling

2 *Pepperidge farm* puff pastry sheets

3 heaping cups yams (canned in syrup)

3/4 cup sugar 

1/4 cup original *Earth Balance* buttery spread, softened

can be bought at target, publix and most walmart's

1/2 cup warm Soy or Almond Milk

1 1/2 tsp real vanilla extract

1/4 tsp salt

1/4 cup chopped toasted pecans
Melted earth balance buttery spread
Saigon Cinnamon

Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped toasted pecans
1/3 cup earth balance, melted

Step 1: Thaw out your pastry sheets if frozen. Toast your pecans by heating in an ungreased pan over medium heat until they turn a shade darker and have an oily sheen, about 3-5 minuted. Chop.

Step 2:Mash the sweet potatoes. Add butter, sugar, almond milk, vanilla, salt and 1/4 cup toasted pecans. Mix well.

Step 3:Roll out your puff pastry sheet with a rolling pin to at least 15" x 15". Cut into 9 squares. Brush centers with melted butter.

Step 4: Place 1 tbsp filling in the center of each square. Top each with a dash of cinnamon and 1 tsp melted butter. 

Step 5: Mix all of the topping ingredients together. Place 1/2 tbsp over your filling.

Step 6: Fold your puffs up by pinching together opposite corners of the puff pastry squares. Some filling will poke out from the sides, that is ok, just make sure all of the corners are pinched together to make a purse.

Step 7: Place the puffs into a greased muffin tin. Bake at 350 for 22 minutes. Brush puffs with melted butter and top with another dash of cinnamon. 

Everything should be topped with butter...