Preheat your toaster oven to 400°F (375°F for convection).

Lightly grease a quarter sheet pan or line it with a silicone baking mat.

In a medium bowl, combine the cooked mashed sweet potato, brown sugar, vanilla extract, ground cinnamon, nutmeg, fine sea salt, and chopped pecans. Mix until smooth.

Roll out the premade pie crust to a thickness of about 1/8 to 1/4 inch.

Using a 3-inch cookie cutter, cut the rolled dough into circles and place onto the prepared baking sheet.

Spoon about 1½ to 2 teaspoons of filling onto one half of each dough circle, fold over, and seal the edges.

Brush the tops with heavy cream or half-and-half and sprinkle with turbinado sugar.

Bake in the preheated toaster oven for 12 to 14 minutes until golden brown.

Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve warm or chilled, optionally with whipped cream.