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Pecan Sweet Potato Appetizers

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Created Dec 11, 2014
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Ingredients

  • 1 small sweet potato
  • 2 tbsp (25 mL) sugar
  • 1 tbsp (15 mL) water
  • 1/4 tsp (1 mL) ground red pepper (cayenne)
  • 1/2 cup (125 mL) chopped pecans
  • 1 tbsp (15 mL) olive oil
  • 3/4 cup (175 mL) thinly sliced red onion
  • 2 tbsp (25 mL) apricot preserves
  • 1 pkg Pillsbury* Crescents
  • 1/2 cup (125 mL) crumbled blue cheese

Steps

  •  
    1
    Heat oven to 350ºF. Line baking sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in centre 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 baking sheet. Bake 8 to 12 minutes or until golden brown. Remove from baking sheet; cool completely.
  •  
    3
    Meanwhile, in large 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 centre and twist at top. Place on ungreased baking sheet.
  •  
    6
    Bake 12 to 18 minutes or until golden brown. Remove from baking sheet to cooling rack; cool 5 minutes. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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