Frosted (Gluten Free) Sweetpotato Pastry Pockets

Gently unroll thawed pastry sheets onto two sheet pans lined with parchment paper. Use a paring knife to cut each sheet into 6 equal rectangles. Place aside covered with damp paper towels.

Toss sweetpotato cubes in a bowl with olive oil, maple syrup, vanilla extract, 2 tablespoons brown sugar, ½ tablespoon cinnamon, and nutmeg until coated. Pour on to a parchment lined sheet pan in a single layer. Roast for 30 minutes, or until easily pierced with a fork. Toss halfway through cook time.

Cool sweetpotatoes for 10 minutes. Add sweetpotato cubes, 2 tablespoons brown sugar, 1⁄2 tablespoon cinnamon, soaked and pitted dates, butter, water, and salt to a food processor. Pulse to combine, and then mix on high speed until a thick paste forms. Scrape sides of bowl as needed. Transfer paste to a bowl.

Top 3 of the puff pastry sections with ¼ cup paste, leaving a ½-inch border around the edges for sealing. Top each with remaining 3 puff pastry sections. Press down edges with fingers to seal, and then with a fork to flatten and form a firmer seal. Use a silicone brush to coat each prepared pop tart with egg wash (method below). Place pop tarts on a clean parchment lined sheet pan. Bake 25 minutes, rotating pan halfway through cook time.

Remove pop tarts from oven and carefully transfer to a cooling rack set over a parchment lined sheet pan.. Allow pop tarts to cool COMPLETELY. Once cooled, top each with icing (method below) and sprinkle with candied pecans.

Leave frosted pop tarts to set on cooling rack until icing is hardened, 40-45 minutes. Serve immediately, store in an airtight container for up to one week, or freeze for up to three months.

In a medium bowl, whisk confectioner’s sugar, heavy cream, vanilla extract, cinnamon, sweet potato syrup (method below), and 1 tablespoon corn syrup until combined and a thick icing forms. Store at room temperature until ready to frost pop tarts.

Add sweetpotato, 1 ¼ cups water, turbinado sugar, vanilla extract, star anise, and cinnamon sticks to a medium saucepan. Stir to combine. Bring to a boil over medium heat and then immediately reduce to a simmer. Stir frequently until sugar is dissolved and sweetpotato is fork tender, 10-12 minutes. Remove from heat and allow sweetpotato to steep in syrup for 1 hour.

Strain syrup through a mesh sieve. Save sweetpotato for later use (oatmeal, in a smoothie, or on toast). Transfer syrup to a jar or airtight container.

Whisk egg and milk together in a small bowl.