I always have at least one box of puff pastry in the freezer. It’s the simplest thing to whip out to make something fancy for a dinner party in a flash. HoneyBaked Maple Sweet Potato Soufflé is silky and smooth with a crumbly sweet topping. Take it to the next level by placing melty marshmallows and flaky, buttery puff pastry on top.
- 2 packages HoneyBaked Maple Sweet Potato Soufflé
- 1 sheet of frozen puff pastry
- 2 cups mini marshmallows
- 1½ tablespoons unsalted butter
This dish works best with an oval-shaped or round casserole dish. Heat the oven to 400°F. Microwave the packages of sweet potato soufflé or heat through in a large sauce pan. Place the warmed sweet potatoes in the casserole dish. Add in the marshmallows. Lay one sheet of frozen puff pastry on top of the casserole dish. Trim the parts of the pastry that hang over the edge with kitchen shears. Brush the pastry with the melted butter. Place in the oven and bake until the pastry is golden and flaxy, about 25 minutes.