I had a hankerin' for some sweet potato pie, and a hankerin' for an english hand pie. So, naturally, I combined my desires into one delicious dinner / breakfast / whatever, portable meal. A slice or two of crumbled bacon wouldn't hurt this recipe one bit, fyi.

2 Medium sweet potatoes, peeled and cut into 1 inch cubes
2 packages frozen puff pastry sheets
4-5.5 oz goat cheese
2 green onions
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
salt and black pepper to taste

In a medium pot, cover cubed sweet potatoes with salted water, and bring to a boil. Boil potatoes until fork tender, remove from heat, drain and return sweet potatoes to pot. Gently mash the potatoes with a potato masher. Crumble one small package (4-5.5 oz) goat cheese with a fork into the sweet potatoes. Mash and stir the cheese and sweet potato mixture until almost smooth, and then add 1/4tsp cayenne, 1/4tsp smoked paprika, and two green onions, including greens, sliced thin to the pot stirring to incorporate. Add salt and black pepper to taste.

Preheat your oven to 400˚ F. Remove thawed puff pastry and cut each sheet into 9 equal squares for a total of 32 squares. Place 18 of the squares onto an ungreased baking sheet. Fill the interior of the square with a tablespoon to a tablespoon and a half of the sweet potato and cheese mixture leaving about a 1/4 inch gap all around. Lightly wet the edge with water, place another square on top, and seal the edge with a fork. Repeat for remaining pies. With a very sharp knife, or razor blade, cut two vent slits in the top of each pie. Bake according to the puff pastry package instruction, about 20-25 minutes or until golden brown.