I had some leftover sweet potatoes, so it's only right. We have sweet potato cheesecake crescent rolls for the win. 👇
Ingredients:
- 1 sweet potato (peeled and cut into pieces)
- 2 tsp cinnamon
- Pinch of nutmeg
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- Crescent rolls
- No-bake cheesecake filling
Icing:
- 1/2 block cream cheese (room temperature)
- 1/2 cup brown sugar
- 2 tbsp butter (room temperature)
- 1 tsp vanilla extract
Instructions:
1. Boil sweet potato pieces for 12-17 minutes until tender.
- Mash and mix with cinnamon, nutmeg, butter, heavy cream, brown sugar, and vanilla. Set aside.
2.- Lay out crescent rolls.
- Spread a little no-bake cheesecake filling.
- Add sweet potato mixture (don’t overfill it will be hard to roll).
- Roll up and sprinkle with cinnamon.
3. **Bake**:
- Bake at 375°F until golden brown.
4. **Make Icing**:
- Mix cream cheese, brown sugar, butter, and vanilla until smooth.
- Drizzle over warm crescent rolls.
