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Preheat oven to 400F.
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Take a puff pastry sheet out of the fridge to let warm on the counter a few minutes.
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Bake sweet potatoes in their skins for 35-45 minutes just until cooked through. Let cool 10 minutes, then peel and cut into slices 1/8” thick.
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While sweet potatoes are cooking, lightly flour your work surface and roll the puff pastry to 1/16” thick. Cut out four 2 ¾ x 5 ½ inch rectangles. Prick each rectangle all over with a fork. Place the pastry rectangles on a parchment-lined baking 2-3 inches apart.
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Place the pastry in the fridge for half an hour.
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When potatoes are finished cooking, remove pastry from the fridge and brush lightly with the beaten egg.
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Brush a thin layer of sour cream over the pastry leaving a ¼” border all around.
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Place the potato slices on the pastry – slightly overlapping but keeping the border clean.
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Sprinkle with salt, pepper & red pepper flakes.
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Crumble with honey goat cheese and pine nuts.
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Bake 20-25 minutes.
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While pizzas are cooking, combine olive oil, garlic, parsley and a pinch of salt & pepper. Remove pastries from the oven then brush each with the olive oil mixture.
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Bake 10 more minutes until crust is golden brown (including underneath).
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Remove from the oven and drizzle with Spiced Date Balsamic Vinegar. Serve immediately or at room temperature.
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To serve as appetizers, cut the pizzas into bite-size pieces.
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Enjoy!