(Anni Daulter)
1 sweet potato, thinly sliced
1-2 Gala apples, peeled and thinly sliced
1 tsp coconut oil
4 Tbl honey
1 sheet puff pastry, chilled, not frozen
1/2 cup almonds
1 tsp cinnamon, for dusting
Whipped cream, for serving
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a 9 X 13 inch baking dish, place sweet potato and apple slices, and drizzle with coconut oil and 1 Tbl honey. Roast for approximately 15-18 minutes.
While sweet potato and apple slices are roasting, roll out puff pastry, 1/4 inch thick, on a floured surface, into about a 12X20 inch rectangle. Create an edge on all sides by rolling up some pastry. Poke a fork in the center of the dough a couple of times. Move the dough to the parchment-lined cookie sheet.
Remove roasted sweet potato and apple slices from over. Arrange slices all over dough, creating any pattern you like with them, and add sliced almonds on top. Keep the dough in one big piece. Drizzle with the rest of the honey and bake on the prepared cookie sheet for 15-18 minutes, until pastry has puffed up and is light and golden brown in color.
Sprinkle with a little cinnamon, let cool slightly, then cut into squares and serve with whipped cream. Serves 8-10.
518-664-2510
[email protected]
