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Cinnamon-Sugar Sweet Potato Pastries

We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for sweet potato 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 appetizers

Ingredients

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

Directions

  • Preheat oven to 375°. In a small bowl, combine sweet potato, cream cheese, brown sugar and orange zest. Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Cut each rectangle into 4 triangles. Repeat with remaining dough. Place 1 teaspoon potato filling in center of each triangle. Fold dough over filling and pinch seams to seal.
  • Place 2 in. apart on parchment-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.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • You'll love these 55 must-try sweet potato recipes.
  • Nutrition Facts
    1 appetizer: 88 calories, 5g fat (1g saturated fat), 6mg cholesterol, 125mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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