Ingredients
- 1 Package crescent roll dough
- 3/4 Cup mashed sweet potato (about 1 medium potato)
- 1/4 Cup cream cheese, softened
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon brown sugar
- 3/4 Teaspoon ground cinnamon, divided
- pinch ground ginger
- 2 Tablespoons melted butter
- 2 Tablespoon granulated sugar
Directions
Preheat oven to 375 degrees.
Combine sweet potato, cream cheese, maple syrup or honey, 1/4 teaspoon ground cinnamon and pinch ground ginger in a medium bowl. Mix all ingredients until smooth and well combined. Set aside.
Open crescent rolls and separate into individual pieces. Divide sweet potato mixture evenly between the dough, about 2 tablespoons each. Spread mixture evenly on dough. Beginning at wider end, roll dough lightly until pointed end is on to. Place on parchment lined baking sheet then bend slightly to form crescent shape. Combine granulated sugar and 1/2 teaspoon ground cinnamon. Brush each roll with melted butter then sprinkle generously with cinnamon sugar.
Bake in preheated oven 15 – 18 minutes or until golden. Serve warm.
