2 tbsp olive oil, plus more for the dishes
1 pound sweet potatoes (about 2), cut into ½-in. pieces
1 large onion, chopped
Kosher salt and pepper
¼ cup all-purpose flour
½ cup dry white wine
2 cups low-sodium chicken broth
1 small rotisserie chicken, meat shredded
1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten
Preparation:
Heat oven to 375°F. Oil eight 6-oz ramekins (3 ½-in. round). Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet. Using a 3 ¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes. Serves: 8.