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 sweet potato chunks onto large end of crescent. Roll up from large end to the smaller tip, enclosing the sweet 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.