Sweet Potato Crescent Roll Empanadas

Preheat oven to 350 degrees F.

In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar, lemon juice, and pinch of salt until creamy.

Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles.

Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles.

Fold the dough over on each, as if you were making ravioli, and pinch the edges together. Continue making little triangle empanadas with the rest of the dough, 16 total.

Place the triangles on parchment paper lined baking sheet and into the preheated oven. Bake until golden, about 10-12 minutes.

Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, then gently toss in the cinnamon-sugar mixture.