Preheat the oven to 425 degrees.

Take the puff pastry out of the freezer and let it that out a bit so it is easier to handle.

Peel and chop the fresh onion, fresh ginger, and fresh garlic. If using a raw sweet potato, peel and chop it into (approximately) half an inch sized cubes (the smaller the pieces, the quicker they will cook) as well. If using a pre-baked sweet potato, cut it into bite sized pieces.

Then, add oil to a pan set on a stovetop set to medium heat, and add the onion, ginger, garlic, (if using a raw sweet potato add that in as well, however, if using a baked sweet potato hold off on adding it at this stage) and stir well for about 5-7 minutes, until the onion is golden and/or until the raw sweet potato is fork tender.

Then, add in the coriander, smoked paprika, and red pepper flakes, and stir until all ingredients are well incorporated. If you are using pre-baked purple sweet potato, add it in here. Sauté about 1-2 more minutes, mixing constantly. Then, remove this from the heat.

If using parsley, rinse, dry, and chop a tablespoon of fresh parsley and sprinkle over the mixture.

Prepare the egg wash by breaking the egg into a bowl. Using a fork, whisk it well and set aside.

Take out one sheet of puff pastry and roll it out a bit. Cut the one sheet of puff pastry into four equal squares. Then, brush the outer edges / sides of the squares with the egg wash.

Place 2-3 tablespoons of the purple sweet potato mix onto one side of the puff pastry. This could be done diagonally or vertically. Make sure to leave enough room so the puff pastry can be easily folded over. With that said, fold the puff pastry over and seal it by pressing down on the edges (with the egg wash) with a fork or your fingers.

Place the folded over puffs on a parchment paper lined or Silpat lined baking sheet.

Brush the tops of the puffs with egg wash. Cut a small sliver into the tops so the steam can escape.

Bake these in an oven preheated to 425 degrees for 10-12 minutes, or until golden, and enjoy!