• Preheat the oven to 400°F.
• In a bowl, combine softened cream cheese, sugar and vanilla extract and mix until smooth. Add to a piping bag and set to the side. Have your Sweet Potato Butter prepared and ready to use.

For the candied pecans

• Heat a dry saucepan over medium heat. Add the pecan pieces and toast for 4–5 minutes, stirring frequently to prevent burning. Once fragrant and lightly toasted, remove the pecans from the pan and set aside.
• Melt the unsalted butter in a skillet over medium heat. Add the sugar and water, stirring until the sugar dissolves and the mixture begins to bubble. Then stir in the maple syrup, cinnamon, salt and vanilla extract until well combined.
• Reduce the heat to medium-low and add the pecan pieces. Stir until the pecans are evenly coated. Cook for a few minutes, stirring frequently, until the sauce thickens and clings to the pecans.
• Transfer the coated pecans to a parchment-lined baking sheet and spread them into a single layer. Allow the pecans to cool completely before using.

For the danish

• Gently roll out the puff pastry making sure not to roll the edges, this will prevent the pastry from rising. Cut the pastry into 6 pieces. Using a sharp knife, gently score a smaller rectangle inside each piece, leaving a border around the edges. (Be careful not to cut all the way through the pastry). Transfer the pieces to a parchment-lined baking sheet.
• Spread 1–2 tablespoons of sweet potato butter inside the scored rectangle of each piece of puff pastry. Pipe the cream cheese filling in the center, over the sweet potato butter.
• Carefully brush the top edges of each danish with egg wash, making sure not to brush the sides of the dough as this will seal the pastry and prevent it from rising. Then pop in the oven for 15-17 minutes.
• Roughly chop some of the candied pecans and sprinkle them over each danish, if desired. Save the remaining pecans for snacking or to use in other fall recipes.
• Allow the danish to slightly cool before eating and enjoy!