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Food Monster - Recipes

Savory Sweet Potato Fall Crescent Rolls [Vegan]

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Hot and flaky, buttery and salty with a hint of sweet – that is what these crescent rolls are all about. There is something to be said about freshly baked pastry dough with its melt-in-your-mouth crust. Top that with a sweet potato filling and it creates the perfect creaminess while the mushrooms and onions bring all the flavors together.

Savory Sweet Potato Fall Crescent Rolls [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

8

Cook Time

32

Ingredients

For the Crescent Rolls:

  • 1 package refrigerated vegan pastry dough (or enough to make 8 rolls)
  • 4 ounces finely chopped mushrooms
  • 1/2 white onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 tablespoon vegan butter, melted

For the Sweet Potato Mixture:

  • 2 medium sweet potatoes, cooked
  • 1 tablespoon vegan butter
  • 2 tablespoons soy milk, unsweetened, unflavored
  • 1/2 tablespoons maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 375°F
  2. Add mushrooms and onions to a large skillet on medium heat. Allow to cook for about 6-8 minutes, or until onions and mushrooms are cooked down and softened. Remove from heat and set aside.
  3. Combine sweet potato mixture in small bowl, mash and stir with fork until combined and creamy.
  4. Roll our pastry dough. Separate the dough into eight pre-cut pieces.
  5. Spoon 2 tablespoons sweet potato mixture onto the large end of the pastry dough (it is in a triangle, so the fat end of the triangle). Add 1 tablespoon minced and cooked mushroom/onion mixture to the top of the sweet potato mixture.
  6. Now, roll pastry dough up, starting at the large end and place on greased cookie sheet. Brush the melted butter on top of each rolled pastry.
  7. Bake for 12 minutes or until browning slightly on top. Serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Tasty snacks, meals, and treats — always easy, always yummy. Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant-based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant-based diet is good for animals, the environment, and personal health.  Plus, it’s super tasty


 

 

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0 comments on “Savory Sweet Potato Fall Crescent Rolls [Vegan]”

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Myron Nelson
1 Years Ago

I'll eat the sweet potatoes


Reply
Mona Peloquin
1 Years Ago

Awesome inclusion of palm oil free recipes for both the vegan butter and pastry. Great for the animals. Thanks!!


Reply
Gem Louise
1 Years Ago

Jacob Cilia


Reply
Aja Pence
1 Years Ago

Kendall Blair


Reply
Anita Armstrong
1 Years Ago

Magnus Reid Russell


Reply
Justyce Dixon McConachy
1 Years Ago

Suse Dixon


Reply
Lara Vasvari
1 Years Ago

*drooling*


Reply
Allie Maria
1 Years Ago

Delaynie McDaniel


Reply
Kristine Anguiano
1 Years Ago

Where do you find vegan pastry dough?


Reply
Caroline Osley
22 Oct 2016

I think most crescent rolls are accidentally vegan. Even Pillsbury. :)

Caroline Osley
22 Oct 2016

I think most crescent rolls are accidentally vegan. Even Pillsbury. :)

Kristine Anguiano
22 Oct 2016

Excellent. Thank you!

Tami Allen
23 Oct 2016

Not if they contain palm oil



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