Purple Sweet Potato Pop Tarts

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Roll out pie crust to a 8x9" rectangle. Cut pie crust into 12 2x3" rectangles.

Spread about 1 1/2 tsp of sweet potato jam in the center of 6 of the pie crust rectangles. Cover with the remaining 6 rectangles.

Using a fork, crimp the edges of each pop tart so they don't come apart during baking. Poke the center of each pop tart with the fork to allow steam to escape.

Beat an egg and brush onto the tops of the pop tarts. Bake for 20 minutes or until tarts are fully cooked and browned on top.

Allow pop tarts to cool before assembling the glaze.

To make the glaze, mix 1 tbsp of sweet potato jam with 1/4 cup powdered sugar. If your jam is very thick and dry, you can microwave it for about 8 seconds until it is loose enough to mix with the powdered sugar. If your glaze is too wet, add more powdered sugar. If too dry, add more jam.

Use a spoon to spread a small amount of glaze on top of each pop tart. Top with optional sprinkles or other topping if you wish. Enjoy!