Petite Paradise Pies

Sweet potatoes are the secret ingredient that makes these tropical fruit and nut pies absolutely exquisite.  They're like a mini-tropical vacation on a plate.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 15 minutes
  • Serves: 6



  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
  • 3/4 cup lemon curd
  • 1/4 cup tropical dried fruit bits
  • 2 tablespoons chopped crystallized ginger
  • 6 tablespoons pineapple preserves
  • 1 cup diced cooked sweet potato
  • 2 tablespoons chopped macadamia nuts
  • 2 tablespoons flaked dried sweetened coconut
  • 6 sprigs fresh mint


  1. Heat the oven to 400°F.

  2. Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Fold the edge of each circle in 1/2-inch to form a rim. Crimp the rims with a fork. Place the pastries onto 2 baking sheets. Prick the pastries with a fork.

  3. Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.

  4. Spread 1 tablespoon preserves on each pastry. Spread about 2 tablespoons lemon curd mixture on each pastry. Top evenly with the sweet potato, nuts and coconut. Garnish with the mint, if desired.

Bottom Crust Recipe

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