Spicy sweet potato stuffed croissant

Try saying the title a few times :-) This recipe, I totally stumbled upon, because I was craving for the vegetable puffs, an old favorite which a Malayalee vendor used to bring to our doorstep in his little TOP box balanced behind his bicycle - The onions were cut too big and long and the potatoes sometimes not cooked enough and often too the turmeric was sort of raw and smelt funny - Amma always wondered why we ever wanted to eat that c---p, but she indulged us nevertheless, just because she was just the best mom! But obviously there was something to those vegetable puffs that left an indelible impression on me - Cravings being what they are during pregnancy, I decided I wanted vegetable puffs and I wanted it now -  as in 21/2 years ago -No potatoes at home - that is the most unusual situation - No carrots and peas either - I am talking frozen mix - The one thing that was readily available was sweet potatoes and I kinda balked at it before realizing that was better than no puff at all - the rest is history - Everybody, baby in belly included loved it so well, it became a standard fall back snack in out home - so check it out - very simple and healthy if you use reduced fat croissant crescents from Pillsbury - not endorsing the company or anything ...

Ingredients
6 small sweet potatoes, peeled
1/2 -1 red onion depending on size
2 green chillies
1/3 teaspoon of mustard seeds (small black)
2 teaspoons of curry powder
A few sprigs of rosemary
Garlic chives (optional)
1Pillsbury croissant roll (12 triangles)
1 teaspoon of olive oil

Preparation
Microwave cook the sweet potatoes until they are soft and mushy
In a shallow non stick, heat the oil and pop the mustard seeds.
Fry the onions and add the green chillies and 1 teaspoon of curry powder
Remove the cooked sweet potatoes and break down into a mush
Add to the onions and stir
Add the salt and the rosemary and let it all cook for a couple of minutes
Remove from flame and allow it to cool

Preheat the oven to 350 degrees
Prepare a flat pan by wrapping it with aluminium foil

Open the croissant roll and separate the triangles
take one scoop of the curry and place it on the broad side of the triangle.
fold in the corners over the curry and then roll down
Once the fillings are rolled in, place the tray in the oven and cook for 12 -13 minutes per the croissant instructions - remove when the top is golden brown

Serve with ketchup or enjoy by itself
                                                                         The final product

                                                             Peeled Sweet potatoes

                                                                 onions, rosemary and garlic chives

                                                                 browning the onions

                                                                 mushing the potatoes

                                                         mixing the two on the pan

                                                          rolled out croissant dough

                                                               filling in place

                                                          turn in the corners

                                                                       oven-ready

                                                                        ta-dah!

Sending this for the tried and tasted event hosted by pj