The idea of this recipe came from the very thin apple tarts that are served in some restaurants for dessert. I love puff pastry and thought that warm sweet potato and cheese would be brilliant on puff pastry as a first course or as an hors d'oeuvre. I chose Saint-Andre Cheese because it's very similar to Brie but with a more buttery texture and melts very well. Serve ithe tarts warm with salad as a first course (or make a big tart either round or rectangular and cut in pieces). You can make ahead and just put the tarts in the oven at the last minute to melt the cheese and re-warm the potato and puff pastry. I used pre-rolled puff pastry sheets, rolled to 1/4 inch thickness and used a 4.5 inch plate to cut around and have all circles the same size.

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