Directions

• Prepare the Sweet Potato Filling:
• Wash the sweet potatoes, poke few times with the fork, wrap them in the foil and bake at 400F for 20 min or until tender. Let it cool before peeling the sweet potatoes.
• In a bowl, mash the cooked sweet potatoes with a fork or potato masher. Stir in olive oil, garlic powder, onion powder, salt, and pepper. Mix until smooth. Taste and adjust seasoning if necessary.
• Prepare the Puff Pastry:
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle, about 1/4 inch thick.
• Assemble the Pinwheels:
• Spread the sweet potato filling evenly over the puff pastry, leaving a small border around the edges.
• Starting from one edge, carefully roll the pastry tightly into a log shape.
• Use a sharp knife to slice the log into 1-inch thick pinwheels.
• Bake the Pinwheels:
• Place the pinwheels on the prepared baking sheet, leaving space between them.
• Brush the melted butter over the tops of the pinwheels for a golden finish. Sprinkle with sesame seeds or poppy seeds if desired.
• Bake in the preheated oven for 15-20 minutes, or until the pinwheels are puffed and golden brown.
• Serve:
• Let the pinwheels cool slightly before serving. Serve them with Good Foods Dips. I love serving mine with Avocado Salsa or Nacho Dip.  Enjoy them warm or at room temperature!