The stars of this recipe:
- 1kg of cooked & mashed sweet potato
- 1 Roll puffed pastry
- 250ml Cream
- 35ml Cinnamon & Macadamia ButtaNutt spread
- Guzzle & Wolf Salted Caramel Popcorn
Cook 1kg sweet potato and mash until fine.
Finely sift flour on the surface and roll out 1 roll puffed pastry.
Add 35 ml of Cinnamon & Macadamia ButtaNut spread to the mashed sweet potato and mix well.
Spread the mixture over the puffed pastry.
Roll the dough until a tube is formed and cut it into wheels.
Grease an ovenproof dish and space out the wheels 1cm from another to allow the magic puffness to happen.
Pour the cream over the wheels.
Bake in an oven at 180 degrees Celcius for 45 minutes.
Sprinkle a packet of your favourite sweet popcorn just before serving.