Sweet Potato Pop Tarts and the Veggie Challenge

by Allison @ Alli 'n Son on September 17, 2009

Last weekend, I decided to treat Dad-oo to some homemade pop tarts, a recipe that I found on Little Acorn and modified. Of course, I couldn’t just make the yummy chocolate ones in the recipe, I had to change it up so it could be part of the Veggie Challenge. But don’t worry, I did make a special one for Dad-oo and I to share, white and dark chocoalte chip peanut butter pop tart. Yes, it was as good as it sounds.

These were a hit with me and Dad-oo. Eli wasn’t a big fan of them, which was surprising, since they didn’t taste anything like a veggie. They were creamy, sweet, and a little bit crunchy, all of the things that Eli likes. But, we found out the next day, that he was coming down with a nasty bug that kept him out of day care all week, I think that was the reason he didn’t eat much of it. I guess I’ll just have to try it again. Maybe I’ll make a double batch, one for veggies, one for the Dad-oo Special. :)

Sweet Potato Pop Tarts

Sweet Potato Pop Tarts

1 container of refrigerated crescent rolls
1/2 cup pureed sweet potato (bake and blend to get the smoothest consistency)
1 large banana mashed
5-6 mandarin oranges
1 egg mixed with a tablespoon of water

The Dad-oo Special Filling: Peanut butter, chocolate chips and white chocolate chips, as many as you want!

Sweet Potato Filling

Sweet Potato Filling

Puree or blend the sweet potato, banana and mandarin oranges until smooth You don’t have to do this step, but I found the mixture to be too stringy before I blended it.

Sweet Potato Filled Pop Tart

Sweet Potato Filled Pop Tart

Dad-oo's Special

Dad-oo's Special

Unroll all 8 triangle crescent rolls, stretching them as much as possible without tearing the dough. Fill 4 of the with the filling (or in our case, 3 with the veggie filling and 1 with Dad-oo’s special).

Use a pastry brush to paint the egg wash around the filling of each pop tart. Place one crescent roll triangles on top of the 4 filled triangles. Using a fork, crimp the edges and dock the top. Brush each pop tart with the egg wash. Place on a parchment-lined cookie sheet and freeze overnight or until they are frozen solid. Tightly wrap until you are ready to bake.

Assembled Pop Tart

Assembled Pop Tart

Preheat oven to 400 degrees. Place completely frozen pastries on a parchment-lined (I used tin foil) cookie sheet. Bake for 20-25 minutes, until darkly golden. Best served warm and crispy, with a little bit of powdered sugar sprinkled on top.

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1 Misty September 20, 2009 at 8:37 am

Thanks for the recipe, looks yummy and can’t wait to try it. I found you off your comment :) over at Kingdom First.

2 Allison September 20, 2009 at 10:27 am

I’m glad you found my blog! Let me know if you try this and what you use for the filling. I’m always looking for new ideas.

3 Vanderbilt Wife October 8, 2009 at 11:41 am

YUMMMM! I might try these. If I could get my DH to move from nasty preservative-filled PopTars to at least a “real” PopTart I would be thrilled. And I think Libbie would LOVE the sweet potato filling. She likes crunchy and bread things, too.

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