Sweet Potato Dessert Ravioli with Pineapple Sauce

Sweet potatoes are a food item I'm always looking to incorporate into different dishes, because they are so nutritious and versatile. For this dish, I just bake the sweet potatoes in the microwave until they are soft, let them cool, and the skins easily peel off.

Sweet Potato Dessert Ravioli with Pineapple Sauce

2 refrigerated roll out pie crusts
2 cups cooked sweet potato (peeled and mashed)
4 oz cream cheese (half a brick)
1/4 tsp salt
1 tsp vanilla
1/2 tbsp cinnamon
1/4 cup sugar
1/8 tsp ginger
1/8 tsp nutmeg

4 tbsp milk
2 tbsp granulated sugar

Pineapple Sauce:
1/4 tsp salt
1 1/2 tbsp cornstarch
1/4 cup granulated sugar
1 8 oz can of juice packed crushed pineapple
1 1/2 tbsp butter

Preheat oven to 350. Unroll the pie crusts. Using a 2 1/2 round biscuit cutter, cut as many circles as possible out of each pie crust. About 14 per crust. Place half of the circles on a large, nonstick baking sheet. Set other half aside.
In a large bowl, thoroughly combine sweet potatoes, cream cheese, salt, vanilla, cinnamon, sugar, ginger and nutmeg. Place approx 1 tbsp of sweet potato filling on each pastry circle. There will be some filling left over, but if you re-roll the pastry scraps you can make enough additional circles to use it up.
Place the remaining pastry circles on top of the filling. Using your fingers or a fork, seal the edges of the circles. Poke the top of each “ravioli” with a fork. Lightly brush each ravioli with milk, then sprinkle with sugar. Bake approx 25 minutes until golden.
Prepare pineapple sauce - In a medium saucepan, combine salt, cornstarch, sugar and pineapple (including juice). Stir over medium heat until mixture starts to boil. Reduce heat slightly and stir for 5 minutes, or until the filling has thickened. Remove from heat and stir in butter until combined. Serve hot or cold with Sweet Potato Dessert Raviolis.