SWEET POTATO PECAN SPIRALS WITH HAM & CHEESE
Ingredients
- 2-3 sweet potatoes peeled and cut into chunks
- olive oil salt & pepper
- 1/4 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1 thin pizza crust dough or crescent roll dough sheet {I used Pillsbury thin pizza crust dough in a can}
- 1 cup Praline Pecans* or roasted pecans *see recipe in notes
- 3-4 oz. deli ham slices or 2 cups finely chopped ham, optional
- 2-3 oz. grated Italian blend cheese or Parmesan, Fontina, Gruyere, optional
- 2 T brown sugar
- 1/4 cup melted butter
- 1 T Worcestershire sauce
Instructions
- Put potatoes on lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast potatoes at 400 degrees for 20-30 minutes.
- Mash with fork, potato masher or immersion blender. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine. Stir in pecans.
- Roll out dough on a piece of parchment paper. Spread dough evenly with sweet potato mixture. Top with ham slices then cheese. Roll up in parchment and refrigerate 30 minutes or overnight. Slice dough into 1/2″ spirals and lay on parchment lined baking sheet.
- Combine melted butter, brown sugar and Worchestershire and drizzle generously over slices. Bake at 400 for 25-30 minutes until dough is done and golden. Serve warm.
Notes
Praline Pecans
1 cup pecan halves
1 T unsalted butter
dash olive oil
1/4 cup brown sugar
salt and pepper
Melt butter in skillet. Add a dash of olive oil to keep butter from burning. Add pecans and brown sugar. Season with salt and pepper. Cook and stir over medium 4-5 minutes until nuts begin to caramelize. Don’t walk away, this happens fast! Remove nuts to a piece of wax paper to cool. Salt. Store in a jar with a tight fitting lid. Makes 1 cup.