Sweet Potato Dumplings with Honey, Goat Cheese & Thyme


Easy, elegant and absolutely delicious, these savory pastries may be the perfect appetizer.  Better make plenty...these will go quickly.

  • Thaw: 40 minutes
  • Prep: 45 minutes
  • Bake: 20 minutes
  • Serves: 18
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4 33



  • 1 egg

  • 1 tbsp. water

  • 1 ea. medium sweet potato (about 8 ounces), peeled and diced (about 1 cup)

  • 1 small clove garlic, minced

  • 1 tsp. chopped fresh thyme leaves

  • 3 tbsp. extra-virgin olive oil

  • 1 dash freshly ground black pepper

  • 1 pkg. (4 ounces) crumbled goat cheese (about 1 cup)

  • 1 tbsp. honey

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  2. Stir the potato, garlic, thyme, oil and black pepper in a medium bowl.  Spread the potato mixture on a rimmed baking sheet.

  3. Roast for 30 minutes or until the potato is lightly browned and tender.  Pour the potato mixture into a medium bowl.  Coarsely mash the potato mixture with a fork.  Let the potato mixture cool for 5 minutes.  Stir in the cheese and honey.

  4. Unfold 1 pastry sheet on a lightly floured surface.  Using a round cutter, cut the pastry sheet into 9 (3-inch) circles.  Repeat with the remaining pastry sheet.

  5. Spoon about 1 tablespoon potato mixture in the center of each pastry circle.  Brush the edges of the pastry circles with the egg mixture.  Fold the circles in half over the filling.  Pinch the edges firmly to seal.  Using a sharp knife, cut a small slit in the top of each filled pastry.  Place the pastries onto 2 baking sheets.  Brush the pastries with the egg mixture.

  6. Bake for 20 minutes or until the pastries are golden brown.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Candace D.
Date: 5/6/2011

5 star rating

"These were delicious! At first I was worried that the goat cheese would taste funny. They smelled SOOO good when they were baking. Great for parties. I will be making these again!!"

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