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Monday, March 2, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 15 oz. can sweet potatoes (drained)
  • 1â�„4 to 1â�„2 cup brown sugar
  • 2 cans crescent rolls
  • 2 cups granulated sugar
  • 2 sticks butter
  • 2 cups water
Mash sweet potatoes and brown sugar together. Roll out each crescent roll and add a spoonful of sweet potatoes to each. Roll up each and place in 9- by 11-inch baking dish. Mix granulated sugar, butter and water over medium heat. Pour over crescent rolls. Sprinkle with cinnamon and nutmeg. Bake according to directions on package for baking crescent rolls.
Tips: Let cool and syrup will thicken. Can be made with pumpkin too.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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