Pecan-Sweet Potato Appetizers

  14 reviews


small sweet potato (5 to 6 oz)
tablespoons sugar
tablespoon water
teaspoon ground red pepper (cayenne)
cup chopped pecans
tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
cup thinly sliced red onion (about 3 oz)
tablespoons apricot preserves
can (8 oz) Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls)
cup crumbled blue cheese (2 oz)


  1. 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3 to 4 minutes, turning once, until tender. Cover; let stand 10 minutes. Peel potato and cut crosswise into 8 (1/2-inch) slices. (Refrigerate any remaining potato for another use.)
  2. 2 Meanwhile, in 1-quart saucepan, heat sugar, water and red pepper to boiling over medium heat, stirring occasionally. Boil and stir 2 minutes. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake 8 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely.
  3. 3 Meanwhile, in 10-inch skillet, heat oil, onion and preserves over medium heat 5 to 8 minutes, stirring occasionally, until onion is tender. Remove from heat.
  4. 4 Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise; press each piece into 4-inch square.
  5. 5 On each dough square, place 1 potato slice, 1 rounded teaspoon onion mixture, 2 teaspoons cheese and 1 tablespoon pecans. Bring up 4 corners of dough over filling to center and twist at top. Place on ungreased cookie sheet.
  6. 6 Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.




Nutrition Information

Recipe Step Photos

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