Sweet Potato Nutella Roll

1. 1

   Preheat oven to 350 degrees F.

2. 2

   You'll need 1/2 cup of sweet potato puree. Peel and cook sweet potatoes in enough water to cover them, for about 15-20 minutes on medium heat. They are done when you can mash them with a fork. Drain off the water and puree the potatoes in a food processor along with the sugar, cinnamon, nutmeg and cloves. Return the mixture to a saucepan over low heat and cook for about 5-10 minutes, stirring constantly so that the spices and the sugar blend well. Set aside and cool.

3. 3

   On a cutting board lay out the 8 triangles of the crescent rolls. Place two triangles together on a greased cookie sheet so that it makes a rectangle shape. Be sure to pinch the seams together well. You don't want the mixture to leak out while baking. Repeat this until you have four rectangles lying on the cookie sheet.

4. 4

   Spoon 2 teaspoons on Nutella on each rectangle. Smooth out evenly and not all the way out to the edge of the rectangle. Leave approximately 1/4 inch of dough visible all the way around. Now spoon 2 tablespoons of the sweet potato puree on top of the Nutella. Roll each rectangle carefully until all the filling is nicely tucked away. Give each end of the roll a pat to make sure that all loose dough is tucked in.

5. 5

   Place the rolls seam side down on the baking sheet. Bake in a 350 degree F oven for 13-15 minutes until golden brown. Serves 4. Serve warm or cold. Enjoy!

* Per serving · 4 servings · Values may vary.

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