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1
First, make the sweet potato paste.
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2
Chop the sweet potatoes into 1 cm cubes, then in a sauce pan, boil in water filled to the level of the sweet potatoes.
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3
Transfer the sweet potatoes to a bowl, add the light brown sugar, butter, and vanilla essence while hot, then thoroughly mix while mashing.
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4
If the paste is too dry, add milk or heavy cream to adjust to desired consistency.
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5
Preheat the oven to 210C.
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6
Remove the frozen puff pastries from the freezer, thaw for 5 to 10 minutes, then cut each into 4 pieces.
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7
In two of the pieces, make 5 slits in the center of the pastry, as shown.
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8
In the remaining two, prick holes in the pastry with a fork in several places.
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9
For pastries with ventilation holes, skip this step.
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10
Repeat Steps 6 to 7 with the other puff pastry.
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11
You should have a total of 4 pastries with slits and 4 pierced with holes.
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12
In the center of the pastry pierced with holes, place a generous mound of sweet potato paste, leaving a 7 to 8 mm perimeter around the edges (to seal the pastry).
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13
Place the pastry with slits on top, then, press down around the edges using a fork to seal the pastry.
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14
Line a baking tray with parchment paper, arrange the pies on top, brush on the egg yolk wash, then bake in oven for 10 minutes at 210C.
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15
Reduce temperature to 180C, then bake for 15 more minutes, then they're done!
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16
If you have any leftover sweet potato paste, make sweet potato bites..
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17
For Kabocha Squash Pies, see.
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18
For Apple Pies, see.
