Rustic Sweet Potato Tarts

(makes 4 small tarts)

1 tube refrigerated crescent rolls

1 medium to large sweet potato, baked, peeled and mashed

8 ounces brie, outer white rind removed and cut into slices

2 slices precooked bacon, crumbled

2 tablespoons dried cranberries

1 teaspoon lemon juice

5 teaspoons honey, (divided)

kosher salt

Preheat oven to 375.  In a small bowl mix the mashed sweet potato with 3 teaspoons honey and 1 teaspoon lemon juice. Mix well.  On a cookie sheet press 2 crescent rolls together to form a 5 inch circle.Repeat using the remaining crescent rolls. You will have 4 circles. Leaving a 1/2 inch border spread 1/4 of the sweet potato onto each crescent circle. Layer 1/4 of the brie slices on each. Sprinkle each with 1/2 tablespoon dried cranberries and 1/4 of the crumbled bacon. Drizzle each tart with 1/2 teaspoon honey and sprinkle with a pinch of kosher salt. Fold up the edges of each tart overlapping as you go. Bake at 375 for about 15 minutes or until golden brown.