Sausage & Sweet Potato Puffs
These sausage and sweet potato puffs are the perfect blend of savory and sweet, wrapped in a flaky, golden pastry. An ideal party appetizer or cozy snack, they’re packed with bold flavors and an irresistible crunch in every bite!
Servings: 45 puffs
Ingredients
- 1 lb bulk chorizo sausage
- 1 ¾ cups all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp honey
- 1 cup cooked and mashed sweet potato
- 8 oz sharp cheddar cheese shredded
- 2 tsp minced fresh thyme
- ¼ cup Dijon mustard
- ¼ cup honey
Instructions
- Preheat oven to 350°F.
- Prepare the dough. Brown the sausage in a skillet over medium-high heat. Break up any large pieces to achieve evenly browned small pieces of sausage. Remove the sausage from the heat and put it into a bowl to cool, including any oil remaining in the skillet.1 lb bulk chorizo sausage
- In a large bowl, combine the flour, baking powder, baking soda, salt, black pepper, garlic powder, and sugar. Whisk to combine. Add the mashed sweet potato, shredded cheese, thyme, and prepared sausage. Mix all the ingredients with your hands until the mixture is evenly moistened and can be kneaded like a dough.1 ¾ cups all-purpose flour, 3 tsp baking powder, ½ tsp baking soda, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tbsp honey
- Scoop the puffs. Using a #40 cookie scoop, make 30 balls and place them on parchment-lined baking sheets 1 inch apart.
- Bake the puffs. Bake in a preheated oven until firm and lightly crisp, 8-12 minutes. Remove from oven and serve with sauce.
- Prepare the sauce. Whisk together the mustard and honey until smooth. Pour sauce into a bowl and serve with warm puffs.¼ cup Dijon mustard, ¼ cup honey
Video
Notes
Don't drain the sausage when cooking. The oil from the sausage helps bind the bites together when mixing the ingredients. It also assists in maintaining intense flavors.
If you're in a hurry, cook the sweet potato in the microwave. Perforate the surface of the potato with a fork, then cook on high for about 10 minutes. Let it cook, then peel off the skin and measure the amount needed.
Use your hands to mix the dough. It will be slightly dry and thick, and hands work well for this type of mixing. Once it holds shape, it is ready to be portioned out and baked.
Press the dough hard into the cookie scoop when measuring. It will help them form into a solid ball shape.
Nutrition
Serving: 1puff | Calories: 81kcal