Buttery crescent rolls are stuffed with a creamy sweet potato and Smoky Fig & Roasted Garlic filling. Make these sweet and savory crescent rolls for holiday parties for something new and flavorful!
2 medium Sweet potatoes
2 Tbsp. Butter, unsalted
1 package Refrigerated crescent rolls
2 Tbsp. Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
1/4 tsp. Salt
1 1/4 tsp. Dark brown sugar
Pierce unpeeled potatoes with fork two to three times. Cook potatoes in microwave oven on high for 6 - 8 minutes. Remove and wrap in foil for 10 minutes. When potatoes have cooled, cut in half and scoop the flesh into a medium mixing bowl. Discard the skin. Add butter, brown sugar and salt together and stir until the butter melts. With a hand mixer, beat the potatoes until smooth. Stir in the garlic spread. Unroll the crescent dough. Spread the potato mixture onto the flat crescent roll and roll into shape. Bake according to package directions.