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.
Leave A Comment