Apple and Sweet Potato Pastry Braids tie together a seasoned apple pie-like filling with sweet potatoes in a flaky puff pastry. The result is a pretty and delicious dessert perfect to serve this holiday season.
It doesn’t have to be difficult to put together a beautifully braided pastry treat. I’m serious! Apple and Sweet Potato Pastry Braids are a great testament to this.
My family is one of dessert lovers. We don’t have to wait until after dinner to enjoy a sweet treat – pretty much any time will do – especially if coffee is involved.
My mom probably has the biggest sweet tooth in the family (which I definitely inherited), and since she’s in town visiting, I must have goodies at the ready.
We were flipping through some cookbooks and found a recipe from the Anyone Can Cook Better Homes and Gardens cookbook. This recipe for Apple and Sweet Potato Pastry Braids is adapted from the Almond-Cherry Pastry Braids recipe from the book.
We had apple pie on the brain and sweet potatoes on hand, so we changed the filling for this recipe and included both in this sweet treat.
For another pretty and tasty dessert, try my Skillet Apple Pie with Salted Caramel Whipped Topping. I love cooking with my cast iron skillet and who knew it would be good for making dessert, too?
What can I say? We love this dessert, and thought up about four other options to use as filling for another time. Think about all your favorite seasonal ingredients and go to town!
But the seasoned sweet potato and apple pie-like filling is perfect for this pretty (yet easy to make) pastry. Use prepared puff pastry to keep prep effort down, and to create a flaky treat.
If you’re set on making apple pie, try my recipe for Apple Crostata with Oat Crumble Topping. It’s a little like apple pie and a little like a tart. And the topping? Delicious!
We ate one of the braids, pretty much immediately, while the other made the trek to the freezer. It will be busted out for Thanksgiving.
Make a few of these Apple and Sweet Potato Pastry Braids for the holidays. They are so pretty and you’ll love the seasonal ingredients!
Patricia Conte/Grab a Plate
Yields 2 Pastry Braids
- 1 package puff pastry (2 sheets), thawed
- 2 cups peeled, diced apple
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 cup cold water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- 2 cups mashed sweet potato
- 1-1/2 tablespoons maple syrup
- 1 egg yolk, beaten
- 3 tablespoons chopped pecans
- 1/2 cup confectioners’ sugar
- 1 tablespoon butter, melted
- 2 tablespoon maple syrup
- 1 tablespoon milk
- Preheat the oven to 375 degrees F. Line 2 baking pans with parchment paper. Add one sheet of the puff pastry to each lined pan.
- While the dough is cold, use kitchen scissors or a sharp knife to cut 3-inch-long strips, every 1-inch, down both sides of the pastry dough. Set aside.
- Add the mashed sweet potato to a small bowl. Mix in 1-1/2 tablespoons of maple syrup, and set it aside.
- Meanwhile, make the apple filling by adding the apple slices to a bowl with 1/4 cup water. Add the brown sugar and the granulated sugar, the cinnamon, ginger, nutmeg, and cloves. Toss to combine. Let the mixture sit for about 15 minutes.
- Add the 2 tablespoons cornstarch and 2 tablespoons cold water to a small bowl and whisk to combine and set aside.
- Drain the liquid from the apple mixture into a medium sauce pan over medium heat. Bring the mixture to a boil. Add the cornstarch mixture to the pan, whisking, until the liquid thickens. Add the apples to the pan, toss to combine, then simmer for about 5 minutes.
- Transfer the apple mixture to a bowl and let it cool to room temperature.
- Divide the mashed sweet potato in half. Spread each portion in a 3-inch-wide strip, lengthwise down the center of each pastry, leaving about 1/2 inch of pastry at each end. Divide the apple mixture in half. Spread each portion over the mashed sweet potato.
- Start at one end of the pastry and fold opposite sides of the strips of dough at an angle over the filling, overlapping each, just to the middle of the pastry. Press down lightly on the strips. Work from the opposite end of the pastry and follow the same process as above.
- Add 1 tablespoon of water to the beaten egg yolk and whisk together. Lightly brush the mixture over the tops of each braid. Divide the pecans in half and sprinkle over the tops of each braid, pressing them down lightly.
- Lightly cover the braids with plastic wrap and let them sit for about 20 minutes.
- Bake, one at a time, for 30-35 minutes or until lightly golden, then cool completely on a wire rack.
- As the braids bake, whisk together the confectioners’ sugar, melted butter, maple syrup, and milk. Whisk until smooth. Adjust the consistency to your liking. Add a bit more confectioners’ sugar to thicken it, or milk to thin it.
- When the braids are completely cool, drizzle with the glaze.
This recipe was adapted from the Anyone Can Cook Better Homes and Gardens cookbook.