Purple Sweet Potato Pop Tarts

Use my homemade Okinawan sweet potato jam and store bought pie crust for these easy purple sweet potato pop tarts!

Course Breakfast, Dessert, Snack

Cuisine Asian American, Hawaiian

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings mini pop tarts

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Roll out pie crust to a 8x9" rectangle. Cut pie crust into 12 2x3" rectangles.
Spread about 1 1/2 tsp of sweet potato jam in the center of 6 of the pie crust rectangles. Cover with the remaining 6 rectangles.
Using a fork, crimp the edges of each pop tart so they don't come apart during baking. Poke the center of each pop tart with the fork to allow steam to escape.
Beat an egg and brush onto the tops of the pop tarts. Bake for 20 minutes or until tarts are fully cooked and browned on top.
Allow pop tarts to cool before assembling the glaze.
To make the glaze, mix 1 tbsp of sweet potato jam with 1/4 cup powdered sugar. If your jam is very thick and dry, you can microwave it for about 8 seconds until it is loose enough to mix with the powdered sugar. If your glaze is too wet, add more powdered sugar. If too dry, add more jam.
Use a spoon to spread a small amount of glaze on top of each pop tart. Top with optional sprinkles or other topping if you wish. Enjoy!

My homemade Okinawan sweet potato jam tastes like the filling for Okinawan sweet potato and haupia pie. It's easy, can be made days ahead of time, and so so good. If you really don't want to make the jam, you could always use just mashed, cooked Okinawan sweet potato, although it will be less sweet.
If you want to turn this into an ube pop tart, you can use ube halaya (store bought or homemade) instead of the sweet potato jam. Substitute a tbsp of water and drop of ube extract for the jam in the glaze.
You can easily double this recipe if you're using store bought pie crusts that come two to a box!