Soak the sweet potatoes in water to remove the harshness, and drain. Microwave until soft, and mash while they are still hot.
Add the ● ingredients, and mix well until the mixture becomes smooth to make sweet potato cream.
Quarter the apple and remove its peel and core. Cut each of the wedges in half, then thinly slice into smaller pieces.
Add the apple, sugar, and lemon juice to a heatproof plate, and microwave for 5 minutes at 600 W. Let the mixture cool on the plate.
Leave the puff pastry at room temperature for about 10 minutes, and cut into 8 pieces. If you are making large pies, cut into 4.
Make 3 cuts each with a knife on half of the puff pastry pieces. Place the sweet potato cream and apple filling on the other half.
Please adjust the ratio of the sweet potato cream and apple filling to your liking.
Place the puff pastry pieces with the cuts over the filling, and press down the 4 edges well with a fork. Brush with a beaten egg.
Bake in the oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C and continue baking for 10 minutes.
Once baked, let cool.
Decorate with powdered sugar and mint leaves if you like.
This is a 1/4 size version.
Here's a pie made 1/8 the size of the original. They are small and easy to eat for kids.
Story Behind this Recipe
I tried to come up with a baked dessert full of autumn ingredients.
The sweet potato cream is not too sweet. Please increase the amount of milk and heavy cream depending on the water content of the sweet potatoes. When you add more heavy cream, the pie will become richer. If you like it sweeter, add more sugar.