– 2 small or medium sized sweet potatoes
– 1 package of pre-made puff pastry
– 2 tablespoons olive oil
– ¼ teaspoon each cinnamon and dried ginger
– a pinch of cayenne
– salt and pepper to taste
– additional fillings (we used a mix of caramelized onions, goat cheese, cranberry sauce and fresh herbs)

1. Preheat the oven to 425 Fahrenheit. Cut potatoes in half lengthwise and then each half into wedges. If you are using small potatoes, you can cut each half into two wedges and for medium size potatoes you can cut each half into three.

2. Place the wedges in a large mixing bowl and add olive oil, spices, salt and pepper. Stir with a spoon or by hand to evenly coat in the seasoning.

3. Place the wedges on a parchment or foil-lined baking tray and bake for 20-25 minutes, flipping the wedges every 10 minutes or so to help them crisp, and to check for doneness. When the potatoes are ready — fork-tender and browning on the outside — remove them from the oven and let cool until they are comfortable to handle. Re-set your oven to 350, degrees Fahrenheit or whatever temperature the instructions indicate on your pastry packaging.

4. When the potato wedges are ready to work with, take your puff pastry and unroll and separate the triangles. You can also use square-cut puff pastry for this if you prefer. Place one potato wedge on the wide end of the pastry triangle and add whatever toppings you like. We used a spoonful of onions, cranberry sauce, a few hunks of goat cheese and a sprinkle of fresh thyme. Be careful not to overstuff them. Roll the pastry over the potato and filling until it is fully covered and the smallest end is wrapped around.

5. Place all of the rolled up wedges onto a freshly-lined baking sheet and bake in the oven for 10-12 minutes, or the timing your pastry package instructions suggests. When the time has elapsed and the pastry is golden brown, remove from the oven and cool until ready to eat. You can serve these straight away, or if making them ahead, you can pop them in the oven for a quick warm-up before serving. These are best made the day of, but can also work made one day in advance and stored in the fridge.