Sometimes you just need an easy breakfast option and these danishes are it! I went simple with these, using store bought crescent dough...topped with a creamy sweet potato cream cheese filling, then drizzled with a maple glaze...so unique and sooo good! Serve these beauties for breakfast, brunch or even dessert. So simple to make and so good! Fall baking at its finest.
Sweet Potato Cream Cheese Danish
1 can of Pillsbury crescent rolls
3 ½ ounces cream cheese, softened
2 tablespoons brown sugar
2 tablespoons canned sweet potato
2 teaspoons sour cream
1 egg yolk
¼ tsp cinnamon
1 tablespoon melted butter
2 tablespoons maple syrup
1/2 tablespoon milk
1/2 cup powdered sugar
Preheat oven to 350. Using an electric mixer, fitted with the whisk attachment, mix the cream cheese, brown sugar, sweet potato, sour cream and cinnamon until smooth. Add in egg yolk and mix until just combined. Set aside.
Leave crescent dough rolled up and using a knife, divide dough evenly into 10 slices. On a lightly floured surface, roll out dough slices to 3 inch circles. Brush circles with melted butter. Using your fingers, create a crater in each circle, leaving only a ½ inch of a raised border on the outside. Place each piece of dough 2 inches apart on a baking pan lined with parchment paper. Fill each crater with 1 generous tablespoon of filling. Bake at 350 for 15 minutes.
Make glaze while danish’s are baking. In a small bowl, whisk together all ingredients until smooth. Drizzle on top of danish’s while warm.
Notes: You can substitute canned sweet potato by making your own. Preheat oven to 425. Wash and poke a sweet potato, place on a baking sheet. Bake at 425 for 40-45 minutes until soft. Remove skin and place sweet potato in a food processor. Pulse a few times. Use in place of canned sweet potato.
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!