SWEET POTATO RUTABAGA BITES (MINI TURKEYS)

Clearly these are a turkey-day inspired recipe, which also happens to be one of my favorite holidays! I mean, who doesn’t like fall themed foods, glutinous amounts of dessert, and waiting all afternoon to enjoy that incredible bite of turkey (and also celebrate my birthday)? Aside from my excitement, this year I will be going away for Thanksgiving and missing my mom’s smoked turkey, but I guess every year there’s something new to do, but I’ll still be baking my signature pumpkin pound cake. With all the Thanksgiving change, I wanted to make a fun recipe with some things I don’t usually cook- like rutabaga. I have to say these were a hit- I had to chase my cookie monster out of the kitchen so he didn’t keep stealing them, although he did coin their new name as mini turkeys. I guess they are pretty holiday-themed. These would make a great appetizer for your Thanksgiving feast or just a Sunday activity if you’re like me and like to randomly cook up crazy things to bring to the office…But either way, Happy Thanksgiving and I hope no one has a dry turkey- because let’s be honest, that’s pretty much the worst.

SWEET POTATO RUTABAGA BITES (MINI TURKEYS)

Recipe Type

:

Appetizer

Author:

Hannah's Bananas

Prep time:

2 hours

Cook time:

35 mins

Total time:

2 hours 35 mins

Serves:

15 bites

Ingredients

  • 8 tablespoons cold butter
  • 2 cups all purpose flour
  • 6 tablespoons ice water
  • 1 rutabaga, peeled
  • 1 medium sized sweet potato, peeled
  • 1 red onion
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon olive oil
  • Salt and Pepper, to taste
  • ½ cup whole roasted pecans

Instructions

  1. To make the dough:
  2. Diced the cold butter and place it into a food processor with the flour. Begin to pulse the mixture and then add in the cold water. Pulse just until the dough comes together. Shape the dough into a ball, wrap in plastic, and place in the fridge for at least 1 hour or up to 24 hours.
  3. For the filling:
  4. While the dough chills, bring a large pot of water to a boil. Cut the sweet potato and rutabaga into large chunks and place into the boiling water. Let them boil 25-30 minutes, or until tender. Once they are done cooking, place them into a food processor with some salt, pepper, and 1 tablespoon of butter. Pulse until just smooth.
  5. For the onions:
  6. Heat 1 tablespoon of olive oil in a sauté pan. Add in one onion that has been sliced lengthwise and cut in half (remember these are bite sized!) Let the onions get brown, and stir constantly. Once translucent add in 1 tablespoon of sugar and 1 tablespoon of butter. Continue to stir until the onions turn a caramel color.
  7. Preheat your oven to 350 degrees. Take your dough out of the fridge and roll out on a floured sugar to about 1 in thick. Take a small circle cookie cutter and cut into the dough. Place circles into a greased muffin pan. Press them in and create a slight crinkle on the edge or use a flower shaped cookie cutter.
  8. Scoop ½ tablespoon of the mash into the dough. Bake for 35 minutes or until golden brown. Top with caramelized onions and a toasted whole pecan.
  9. Enjoy!

 

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