Pecan-Sweet Potato Appetizers

Ingredients

1 small sweet potato (5 to 6 oz)

2 tablespoons sugar

1 tablespoon water

1/4 teaspoon ground red pepper (cayenne)

1/2 cup chopped pecans

1 tablespoon 100% Extra Virgin Olive Oil or Pure Olive Oil

3/4 cup thinly sliced red onion (about 3 oz)

2 tablespoons apricot preserves

1 can (8 oz)  refrigerated garlic butter crescent dinner rolls (8 rolls)

1/2 cup crumbled blue cheese (2 oz) 

 

• 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

  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

  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

  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

  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

  Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.