Add mushrooms and onions to a large skillet on medium heat. Allow to cook for about 6-8 minutes, or until onions and mushrooms are cooked down and softened. Remove from heat and set aside.
Combine sweet potato mixture in small bowl, mash and stir with fork until combined and creamy.
Roll our pastry dough. Separate the dough into the 8 pre-cut pieces.
Spoon 2 tbs sweet potato mixture onto the large end of the pastry dough (it is in a triangle, so the fat end of the triangle). Add 1 tbs minced and cooked mushroom/onion mixture to the top of the sweet potato mixture.
Now, roll pastry dough up, starting at the large end and place on greased cookie sheet. Brush the melted butter on top of each rolled pastry.
Bake for 12 minutes or until browning slightly on top. Serve immediately.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/savory-sweet-potato-fall-crescent-rolls/