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Sweet Potato Crescent Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 13 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 bites (serves 2)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Sweet Potato Crescent Bites are a delightful fall-inspired appetizer or snack featuring creamy mashed sweet potatoes spiced with cinnamon and vanilla, wrapped in flaky crescent roll dough, topped with mini marshmallows and crunchy pecans, then baked to golden perfection. These bite-sized treats combine sweet, savory, and nutty flavors in every mouthful.

Ingredients

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 & TOPPINGS

  • 1 (8-ounce) can refrigerated Crescent rolls
  • 3/4 cup mini marshmallows
  • 24 whole pecans
  • Cooking spray
  • 3 tablespoons maple syrup, for serving (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 375°F (190°C) and grease a mini muffin tin thoroughly with cooking spray to prevent sticking.
  2. Cook Sweet Potatoes: Pierce each sweet potato 3 to 4 times using a fork. Place them individually on a microwave-safe plate and microwave on high for 15 minutes. Check tenderness with a fork; if not tender, continue microwaving in 30 second increments until fully cooked.
  3. Mash Sweet Potatoes: Once cooked, carefully cut open the sweet potatoes and scoop the flesh into a large mixing bowl, discarding the skins. Mash the sweet potato flesh with a potato masher or fork until smooth.
  4. Mix Filling: Add the light brown sugar, heavy cream, ground cinnamon, pure vanilla extract, and kosher salt to the mashed sweet potatoes. Whisk together until all ingredients are fully combined and the mixture is smooth.
  5. Prepare Crescent Dough: On a lightly floured surface, unroll the refrigerated crescent dough and pinch together the seams to seal. Cut the dough into 24 equal squares to fit the mini muffin tin cups.
  6. Assemble Bites: Place each square of crescent dough into a greased mini muffin cup. Spoon about a heaping tablespoon of the sweet potato filling into the center of each dough square.
  7. Add Marshmallows and Bake: Top each filled dough cup with mini marshmallows, then bake in the oven for 12 to 15 minutes or until the crescent pastry is golden brown and cooked through.
  8. Top with Pecans and Finish Baking: Remove the muffin tin from the oven, place one whole pecan in the center of each crescent bite, and return to the oven. Bake for an additional 5 minutes to toast the pecans and melt the marshmallows slightly.
  9. Serve: Optionally, brush the pecans with maple syrup before serving for extra sweetness and shine. Allow the bites to cool slightly before removing from the muffin tin and serving warm.

Notes

  • Microwaving sweet potatoes is a quick method; alternatively, you can bake them in the oven at 400°F for 45-60 minutes until tender.
  • If mini muffin tins are unavailable, a standard muffin tin can be used, but adjust portions accordingly.
  • For a more intense maple flavor, drizzle additional maple syrup over the bites just before serving.
  • These bites are best served warm for optimal flavor and texture.
  • Make sure to pinch crescent roll seams well to prevent leaks during baking.

Find it online: https://evelynscooking.com/sweet-potato-crescent-bites-recipe/