Foodie Friday Candied Yam Breakfast Rolls

I looked at the left-over, delicious, candied yams from our Binghamton Restaurant Week visit to Muffer's Soulful Kitchen and was inspired to re-invent them into a breakfast treat!

Candied Yam Breakfast Rolls (Prep. time 20 minutes, including baking.  Serves 8)

1/4 C. leftover candied yams, smushed

1 package refrigerator crescent roll dough

1 Tb. butter, melted

1/4 C. finely diced walnuts.

cinnamon sugar

Heat oven to 375.

Cover a baking sheet with parchment paper.  Unroll the pastry and divide the individual segments.  With the back of a spoon, spread the yams evenly from edge to edge about a quarter-inch thick, leaving a little bit of the point filling-free. Roll each roll as you normally would for crescent rolls and place on baking sheet.  Brush the top and sides of all the rolls with melted butter, sprinkle on the finely diced walnuts and dust the top of each roll with the cinnamon sugar.  Bake 10-15 minutes until golden brown.