Description
These Sweet Potato Crescent Bites transform classic sweet potato flavors into a delightful bite-sized appetizer. Featuring creamy mashed sweet potatoes blended with brown sugar, cinnamon, and vanilla, wrapped in flaky crescent roll dough, then topped with mini marshmallows and pecans for a perfect balance of sweet and nutty. Easy to prepare and ideal for parties or holiday gatherings.
Ingredients
Scale
Sweet Potato Filling
- 3 medium sweet potatoes (about 1 1/4 lb.), scrubbed clean
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Dough and Toppings
- 1 (8-oz.) can refrigerated Crescent rolls
- 3/4 cup mini marshmallows
- 24 whole pecans
- Cooking spray
- 3 tablespoons maple syrup, for serving (optional)
Instructions
- Prepare the muffin tin and sweet potatoes: Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin with cooking spray. Pierce each sweet potato 3 to 4 times with a fork, then place them on a microwave-safe plate. Microwave for 15 minutes or until tender, checking tenderness by piercing with a fork. If needed, continue microwaving in 30-second increments until fully cooked.
- Mash the sweet potatoes: Once cooked, cut the sweet potatoes open and scoop the flesh into a large bowl, discarding the skins. Using a potato masher or fork, mash the sweet potatoes until smooth. Add the brown sugar, heavy cream, ground cinnamon, vanilla extract, and kosher salt, then whisk everything together until well combined.
- Prepare the crescent roll cups: On a lightly floured surface, roll out the crescent dough and pinch together any seams to create a uniform sheet. Cut the dough into 24 equal squares. Press each square into the cups of the greased mini muffin tin to form little dough cups.
- Fill and top the bites: Spoon a heaping tablespoon of the sweet potato mixture into each crescent dough cup. Top each with mini marshmallows. Place the muffin tin in the oven and bake until the crescent dough is golden brown and the marshmallows are slightly toasted, about 12 to 15 minutes.
- Add pecans and final baking: Remove the tin from the oven and place one whole pecan in the center of each bite. Return the tin to the oven and bake for an additional 5 minutes to allow the pecans to toast slightly and flavors to meld.
- Optional finishing touch: If desired, brush the baked pecans with maple syrup before serving to add a glossy sweetness and extra flavor. Serve warm and enjoy these bite-sized sweet treats.
Notes
- Sweet potato crescent bites are a fun twist on traditional sweet potato casserole flavors, ideal for appetizers or festive gatherings.
- Microwaving sweet potatoes speeds up the cooking time significantly compared to baking.
- You can substitute mini marshmallows with regular marshmallows cut into smaller pieces if mini are unavailable.
- Maple syrup adds a lovely finishing sweetness but can be omitted if preferred.
- Ensure the crescent dough is sealed well when pinching seams to prevent filling leakage during baking.
Nutrition
- Serving Size: 1 bite
- Calories: 93
- Sugar: 6 g
- Sodium: 113 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
