Cinnamon-Sugar Sweet Potato Pastries Recipe
Cinnamon-Sugar Sweet Potato Pastries Recipe photo by Taste of Home
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Cinnamon-Sugar Sweet Potato Pastries Recipe

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We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 32 servings


  • 1/2 cup mashed sweet potato
  • 2 ounces cream cheese, softened
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated orange peel
  • 2 tubes (8 ounces each ) refrigerated crescent rolls
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter, melted


  1. Preheat oven to 375°. In a small bowl, combine sweet potato, cream cheese, brown sugar and orange peel. Unroll crescent dough and separate into four rectangles; press perforations to seal. Cut each rectangle into four triangles. Repeat with remaining dough. Place 1 teaspoon potato filling in center of each triangle. Fold dough over filling and pinch seams to seal.
  2. Place 2 in. apart on parchment paper-lined baking sheets. Bake 10-12 minutes or until golden brown. Cool slightly. In a small bowl, mix sugar and cinnamon. Brush pastries with butter; coat with cinnamon-sugar mixture. Yield: 32 appetizers.
Originally published as Cinnamon-Sugar Sweet Potato Pastries in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p119

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