Preparation

• 1.

  In a large pot, boil the diced sweet potatoes until tender, about 15 minutes. Drain and let cool slightly.

• 2.

  In a mixing bowl, mash the sweet potatoes until smooth. Stir in coconut cream, red curry paste, brown sugar, lime juice, salt, basil, and cilantro until well combined.

• 3.

  Preheat oven to 400°F (200°C) if baking the puffs.

• 4.

  Roll out the puff pastry on a lightly floured surface. Cut into squares about 4x4 inches in size.

• 5.

  Fill the center of each square with about 1-2 tablespoons of the sweet potato mixture. Do not overfill.

• 6.

  Fold the pastry over to form triangles and seal the edges by pressing with a fork. Brush the tops with beaten egg.

• 7.

  If frying, heat oil in a deep pan or fryer to 350°F (175°C) and fry the puffs in batches until golden brown, about 3-4 minutes each side. If baking, place the puffs on a baking sheet and bake for 20-25 minutes or until golden and flaky.

• 8.

  Serve hot with a dipping sauce of your choice, such as sweet chili sauce or a tangy lime dip.