Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe

Oh, I absolutely love sharing this Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe because it’s one of those little treats that just makes your taste buds dance! The combination of sweet, spiced sweet potatoes wrapped in flaky crescent dough, topped with toasty marshmallows and crunchy pecans, is downright irresistible. Whether you’re whipping this up for a cozy holiday brunch or a fun dessert, it’s a guaranteed crowd-pleaser.

What makes this Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe so special is how easy it is to put together, yet the flavors feel downright luxurious. You don’t need to be a baking whiz to nail this—just some simple ingredients and a little love, and you’re set. Whenever I serve these at family gatherings, they disappear in minutes, so trust me, you’ll want to have a second batch ready!

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Ingredients You’ll Need

The ingredients in this Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe come together so well because each one adds a layer of texture or flavor that makes every bite sing. Plus, they’re easy to find at the grocery store—just a few pantry basics with sweet potatoes and crescent dough stealing the show.

• Cooking spray: Essential for greasing the muffin tin effortlessly to prevent sticking.
• Sweet potatoes: I look for smooth, firm ones about medium size; they mash nicely and blend well with spices.
• Light brown sugar: Adds a deep, molasses-like sweetness that complements the cinnamon in the filling.
• Heavy cream: A little bit makes the mashed sweet potatoes luxuriously creamy.
• Ground cinnamon: Just enough to infuse warm spice without overpowering the sweetness.
• Pure vanilla extract: Brings out the sweet potato’s natural flavors—don’t skip this!
• Kosher salt: Balances the sweetness and enhances all the other flavors.
• Refrigerated crescent rolls: The flaky dough wraps everything up and bakes to golden perfection.
• Mini marshmallows: The gooey, melty topping that makes every bite feel like a cozy indulgence.
• Whole pecans: Toasty crunch adds a delightful contrast and nuttiness to the bites.
• Maple syrup (optional): A drizzle finishes things off with a sticky-sweet gloss that my family swoons over.

Variations

I love encouraging you to make this Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe your own. Maybe you want to tone down the sweetness or add a little extra crunch. Here’s how I’ve played around with it—and what I recommend if you want to customize too.

• Swap the pecans for walnuts or almonds: I tried walnuts once when we ran out of pecans, and the flavor was just as lovely, a bit earthier but still super satisfying.
• Add a pinch of nutmeg or ginger: For a spicier twist on the filling, a dash really brings holiday vibes to the next level.
• Use canned sweet potato puree: In a pinch, I’ve used well-drained canned puree, and it worked—just adjust the cream to get the right consistency.
• Leave out marshmallows for less sweetness: Some guests prefer it that way, and adding a cinnamon sugar sprinkle on top before baking keeps things tasty.

How to Make Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe

Step 1: Cook Your Sweet Potatoes Quickly

Start by preheating your oven to 375°. Then, grab a mini muffin tin and give it a generous spray with cooking spray—this is key to keeping your crescent bites from sticking. Pierce your sweet potatoes a few times with a fork, then microwave them on a plate for about 15 minutes. You want them fork tender, so if they’re still a bit firm, just zap them in 30-second increments until soft. This trick saves so much time compared to baking in the oven!

Step 2: Mash Up the Sweet Potato Filling

Once the sweet potatoes are bubbly soft, cut them open and scoop the flesh into a large bowl, discarding the skins. I use either a potato masher or a sturdy fork to mash the sweet potato until smooth. Then stir in the brown sugar, heavy cream, cinnamon, vanilla extract, and kosher salt until everything is creamy and perfectly balanced. This filling is already delicious on its own—you might find yourself sneaking a spoonful here and there!

Step 3: Prepare the Crescent Dough Cups

Lightly flour your workspace and roll out the crescent dough to smooth out the seams. Pinch them together so the dough becomes one even sheet—this helps with sturdiness when baking. Cut the dough into 24 squares, and press each square into the muffin tin cups, shaping gently so the dough forms little cups ready to hold the sweet potato filling.

Step 4: Fill, Top, and Bake to Golden Perfection

Spoon a heaping tablespoon of that luscious sweet potato filling into each crescent cup. Don’t be shy here! Next, scatter mini marshmallows on top—these will melt into little golden pillows that add so much fun texture. Bake the bites for 12-15 minutes until the crescent dough is all puffed and golden. After that, nestle a whole pecan into the center of each bite and pop them back in the oven for about 5 more minutes. If you’re using maple syrup, brush the pecans right before serving for a beautiful shiny finish.

How to Serve Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe

Garnishes

I like to sprinkle a little extra cinnamon or a dusting of powdered sugar over these bites right before serving for some extra flair. If you want to get fancy, a light drizzle of warm maple syrup or even a touch of honey lends them an inviting shine and a flavor boost that my guests always rave about.

Side Dishes

These sweet potato crescent bites pair beautifully with savory sides like roasted Brussels sprouts or a fresh autumn salad with tangy vinaigrette. For brunch, I often serve them alongside scrambled eggs or a smoked turkey platter so the bites feel like a sweet and savory contrast.

Creative Ways to Present

For holiday parties, I love arranging these bites on a festive platter lined with autumn leaves or rosemary sprigs. You can also serve them on mini wooden boards with small ramekins of extra maple syrup for dipping—trust me, your guests will appreciate the thoughtful presentation!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that rarely happens!), store these bites in an airtight container in the fridge for up to 3 days. When packed well, they keep their texture nicely, though the marshmallows get a little less puffy.

Freezing

I’ve frozen these before with good results—just bake them fully, cool, then flash freeze on a tray before transferring to freezer bags. They keep well for about a month, making a great make-ahead option for busy days.

Reheating

When reheating, I pop them in a 350°F oven for about 8-10 minutes to refresh the crispness of the crescent dough and to re-melt the marshmallows. Microwaving can make them soggy, so the oven is definitely your best bet.

FAQs

Final Thoughts

I truly think you’re going to fall in love with this Sweet Potato Crescent Bites with Mini Marshmallows and Pecans Recipe. Its balance of sweet, spicy, and crunchy textures is just so comforting and fun to eat—you’ll find yourself reaching for “just one more” before you know it! I hope you give it a try soon and see how easy and delightful it is to bring a little extra joy to your table.

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