October 7, 2025 | Last Updated on October 7, 2025 by Patricia Valbrun
This Sweet Potato Cream Cheese Danish recipe is easy enough for a weekend baking project but impressive enough to serve at brunch, holidays, or even as a fall inspired dessert.
Think buttery, flaky puff pastry layered with silky cream cheese filling, then topped with sweet, spiced sweet potatoes. And when it comes to a treat that feels homemade yet bakery worthy, this Sweet Potato Cream Cheese Danish is the star.
There's something special about pastries that blend creamy richness with seasonal comfort.
Ingredients for Sweet Potato Cream Cheese Danish
Here's a quick overview of what goes into the recipe. Chances are you already have most of these in your kitchen.
Sweet Potato Filling
- Roasted Sweet Potato: Naturally sweet and creamy, roasting brings out caramelized notes that make this filling rich and comforting.
- Brown Sugar: Adds warmth and molasses-like sweetness to balance the potato.
- Pumpkin Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives the filling its seasonal flavor.
- Vanilla Extract: Deepens the sweetness and adds a hint of warmth.
- Orange Juice: A touch of citrus brightens the flavors and keeps the filling lively.
- Almond Milk: Smooths out the mixture and makes it creamy without being heavy.
- Pinch of Salt: A little contrast to enhance the overall flavor.
Cheesecake Filling (Egg-Free)
- Cream Cheese: Softened and tangy, this creates the classic Danish creaminess.
- Powdered Sugar: Gives sweetness while keeping the filling light and smooth.
- Vanilla Extract: Rounds out the flavor with warmth and balance.
- Almond Milk (or Orange Juice): A splash to thin the filling and achieve the perfect consistency—orange juice adds an extra brightness if you want a citrus twist.
How to Make Sweet Potato Cream Cheese Danish
These simple components layer together into something spectacular. The puff pastry provides the structure, the cream cheese filling adds richness, and the sweet potato filling brings warmth and natural sweetness. Just delish!
This recipe looks fancy, but I promise it's beginner friendly. Here's how to bring it all together:
- Simply pierce the potatoes, boil or bake until tender, and mash them smooth using a blender or hand mixer.
2. Mix the mashed sweet potatoes with brown sugar, pumpkin spice, vanilla extract, splash of orange juice, almond milk, and a pinch of salt. Adjust the almond milk depending on the texture you want creamy but not runny.
3. In a bowl, whip softened cream cheese with powdered sugar, vanilla, and a splash of almond milk. The goal is smooth and spreadable.
4. Cut the dough into rectangles, adjusting the size to your preference. Using a sharp knife, score a smaller rectangle inside each piece, be careful not to cut all the way through, as you want the dough to stay intact. This will give the pastry its signature layered, puffed look. Arrange the rectangles on a baking sheet.
5. Spread a spoonful of sweet potato filling and then cream cheese filling on each side of the pastry square.
6. Brush pastry edges with egg wash for a golden color. Bake at 400°F for 15–20 minutes, or until puffed and deeply golden.
7. Once cooled, drizzle with icing sugar glaze or dust lightly with powdered sugar for extra flair.
A pastry this cozy and indulgent deserves the perfect drink alongside it. A medium roast coffee balances the sweetness, while chai tea mirrors the pumpkin spice in the filling.
Why Add Orange Juice ?
You might be wondering why this recipe calls for a splash of orange juice, and the answer is all about balance and flavor. Sweet potato and cream cheese bring a rich, comforting base to the Danish, but the citrus adds just the right amount of brightness to keep everything from feeling too heavy.
It also enhances the warm spices, making the pumpkin spice and vanilla taste even more vibrant, while giving the sweet potato filling a smoother, creamier texture. The gentle tang of orange juice ties all the elements together, creating a pastry that feels fresh, cozy, and perfectly seasonal.
Tips for Perfect Results Every Time
Baking pastries at home can feel intimidating, but with these tips, you'll have quality results that look as good as they taste.
Keep pastry cold – Cold puff pastry puffs better. Work quickly and don't over-handle the dough.
Don't skip the egg wash – This step makes your pastries look bakery perfect.
Balance the flavors – Taste your sweet potato filling before baking. Add more pumpkin spice for warmth, or more orange juice for brightness.
Cool before glazing – If you drizzle icing on a hot Danish, it'll melt right off.
Make-Ahead and Storage Tips
Pastries are best fresh, but you can still plan ahead.
Make-ahead filling – Both the sweet potato and cream cheese fillings can be made 2–3 days in advance and stored in the fridge.
Assemble & freeze – You can assemble the pastries (without baking) and freeze them on a baking sheet. Bake directly from frozen, adding 3–4 extra minutes.
Storage – Store baked pastries in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp them up again.
Perfect Pairings: What to Drink with Sweet Potato Danish
For even more inspired pairings, a mug of Pumpkin Spice Hot Chocolate is a dreamy way to double down on those warm, fall flavors. If you're in the mood for something elegant, the Espresso Martini with Vanilla Cream brings richness and sophistication.
And if you prefer something cool and refreshing, the Iced Caramel Latte adds the perfect balance of sweetness without overpowering the Danish. Each of these drinks complements the pastry in its own way, making every bite feel even more special.
Frequently Asked Questions
- Can I use canned sweet potatoes? Yes, but make sure to drain them well and mash until smooth. Fresh roasted sweet potatoes will give you the best flavor.
- Can I use pie dough instead of puff pastry? Yes, but the texture will be different more like a tart than a Danish.
- Can I make this dairy-free? Swap cream cheese for a dairy-free alternative and use plant-based puff pastry (many brands are naturally vegan).
- How do I keep the pastry from getting soggy? Make sure your fillings aren't too wet. Roast the sweet potatoes and avoid overdoing the almond milk.
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Sweet Potato Cream Cheese Danish
Ingredients
Sweet Potato Filling
- 1 cup sweet potato cooled
- 3 tablespoon brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 2-3 tablespoon almond milk
- pinch of salt
Cheesecake Filling (egg-free)
- 4 oz cream cheese softened
- 3-4 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoon almond milk
Pastry & Topping
- 1 sheet puff pastry thawed but cold
- 1 egg egg wash
- 1 tablespoon water
Instructions
- Simply pierce the potatoes, boil or bake until tender, and mash them smooth using a blender or hand mixer.
- Mix the mashed sweet potatoes with brown sugar, pumpkin spice, vanilla extract, splash of orange juice, almond milk, and a pinch of salt. Adjust the almond milk depending on the texture you want creamy but not runny.
- In a bowl, whip softened cream cheese with powdered sugar, vanilla, and a splash of almond milk. The goal is smooth and spreadable.
- Cut the dough into rectangles, adjusting the size to your preference. Using a sharp knife, score a smaller rectangle inside each piece, be careful not to cut all the way through, as you want the dough to stay intact. This will give the pastry its signature layered, puffed look. Arrange the rectangles on a baking sheet.
- Spread a spoonful of sweet potato filling and then cream cheese filling on each side of the pastry square.
- Brush pastry edges with egg wash for a golden color. Bake at 400°F for 15–20 minutes, or until puffed and deeply golden.
- Once cooled, drizzle with icing sugar glaze or dust lightly with powdered sugar for extra flair.
- Enjoy!
Nutrition
How did you like this recipe? Leave a comment and let me know what you think. Looking for another dessert recipe ? Try this Southern Sweet Potato Pie next!
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