Description
Sweet Potato Crescent Bites are a delightful appetizer or snack featuring creamy mashed sweet potatoes mixed with warm spices, brown sugar, and vanilla, all baked inside flaky crescent roll dough and topped with mini marshmallows and pecans. These bite-sized treats combine sweet and savory flavors with a hint of autumn warmth, perfect for holiday gatherings or cozy evenings.
Ingredients
Scale
For the Sweet Potato Filling
- 3 medium sweet potatoes (about 1 1/4 lb.), scrubbed clean
- 1/4 cup packed light brown sugar
- 2 Tbsp. heavy cream
- 1/2 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
For Assembly
- 1 (8-oz.) can refrigerated Crescent rolls
- 3/4 cup mini marshmallows
- 24 whole pecans
- Cooking spray
- 3 Tbsp. maple syrup, for serving (optional)
Instructions
- Preheat and prepare: Preheat your oven to 375°F and grease a mini muffin tin with cooking spray to prevent sticking. Pierce the sweet potatoes 3 to 4 times with a fork to allow steam to escape during cooking. Place the potatoes on a microwave-safe plate and microwave for 15 minutes. Test tenderness by poking with a fork; if not tender, continue microwaving in 30-second increments until soft.
- Mash sweet potatoes: Once cooked through, let the potatoes cool slightly. Scrape out the flesh into a large bowl, discarding the skins. Mash the sweet potatoes thoroughly using a potato masher or fork until smooth. Add the brown sugar, heavy cream, ground cinnamon, vanilla extract, and kosher salt. Whisk together until the mixture is fully combined and creamy.
- Prepare crescent dough: On a lightly floured surface, unroll the refrigerated crescent dough and pinch together all seams to form a single sheet. Cut the dough into 24 even squares, sufficient to line the muffin tin cups.
- Assemble bites: Place each square of crescent dough into a cup of the prepared mini muffin tin. Spoon a heaping tablespoon of the sweet potato mixture into each dough cup. Top each filled cup generously with mini marshmallows.
- Bake initial phase: Bake the filled muffin tin in the preheated oven for 12 to 15 minutes, or until the crescent pastry turns golden and the marshmallows begin to melt and brown slightly.
- Add pecans and finish baking: Remove the muffin tin from the oven and press one whole pecan gently into the center of each crescent bite. Return the tin to the oven and bake for an additional 5 minutes to lightly toast the pecans.
- Serve: Optionally, brush the pecans with maple syrup for extra sweetness and shine before serving. Remove the bites from the muffin tin once cool enough to handle and serve warm.
Notes
- If microwaving sweet potatoes, cooking times may vary slightly depending on their size and your microwave’s power.
- To ensure the crescent dough does not stick to the muffin tin, be generous with the cooking spray.
- For a nut-free version, omit the pecans and consider topping with additional marshmallows or a sprinkle of cinnamon sugar.
- These bites are best enjoyed fresh but can be stored in an airtight container and warmed before serving.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 7g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
