Guests will never know how simple this elegant appetizer is to make! The secret is our shortcut ingredient: prepared puff pastry. For the prettiest presentation, use sweet potatoes that are even in width.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
MethodIn bowl, drizzle sweet potatoes with oil. Sprinkle with salt and pepper; toss to coat. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 400?F (200?C) oven until tender, about 25 minutes. Let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours.)
While sweet potatoes are cooling, in tall saucepan, cook sugar and 2 tbsp water over medium heat, swirling pan occasionally, until sugar is dissolved and mixture bubbles and becomes light amber, about 7 minutes. Remove from heat. Standing back and averting face, stir in vinegar and 1 tsp water. Immediately pour into lightly greased 9-inch (2.5 L) square cake pan, swirling to coat.
Arrange sweet potatoes in rows over top of sugar mixture, overlapping slightly (do not touch hot sugar mixture). Sprinkle with sage, thyme and Gruy?re; dot with goat cheese.
Gently unroll puff pastry; brush 1 side with mustard. Place over sweet potatoes, mustard side down, tucking edges between pan and sweet potatoes. Cut 4 steam vents in centre of pastry.
Bake on rimmed baking sheet in 400?F (200?C) oven until crust is golden, about 35 minutes. Wearing oven mitts, carefully invert onto heatproof platter. Let cool for 5 minutes before serving.
Tip from The Test Kitchen: If your sugar mixture pools in the cake pan, use the sweet potatoes to carefully push it into the uncovered spots as you're layering them in, but be sure not to touch the syrup with your fingers (it's very hot!).
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 260 mg
- Sugars 14 g
- Protein 8 g
- Calories 270.0
- Total fat 14 g
- Potassium 179 mg
- Cholesterol 24 mg
- Saturated fat 6 g
- Total carbohydrate 32 g
- Iron 9.0
- Folate 3.0
- Calcium 12.0
- Vitamin A 119.0
- Vitamin C 15.0