Ingredients
1/2 cup mashed sweet potato2 ounces cream cheese, softened1 tablespoon brown sugar1/2 teaspoon grated orange zest2 tubes (8 ounces each ) refrigerated crescent rolls1/2 cup sugar2 teaspoons ground cinnamon1/4 cup butter, melted
Preparation
Preheat oven to 375°. In a small bowl, combine sweet potato, cream cheese, brown sugar and orange zest. Unroll 1 tube of crescent roll dough and separate into 4 rectangles; press perforations to seal. Cut each rectangle into 4 triangles. Repeat with remaining tube of 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.
