Sweet Potato Crescent Dumplings

  • 1 can refrigerated crescent dinner rolls
  • 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup)
  • ½ cup (1 stick) butter or margarine
  • ⅔ cup sugar
  • ⅛ teaspoon ground cinnamon
  • dash ground nutmeg, optional
  • ½ cup of reserved syrup
  • ¼ cup pineapple juice

Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweets potato chunks onto large end of the crescent.

Roll up from large end to the smaller tip, enclosing the sweets potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan.

Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.