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Sweet Potato Crescent Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Paula
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 24 bites (2 dozen)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Sweet Potato Crescent Bites are a delightful fall-inspired appetizer featuring creamy mashed sweet potatoes spiced with cinnamon and vanilla, wrapped in flaky crescent roll dough, topped with mini marshmallows and pecans, then baked to golden perfection. Served warm with optional maple syrup drizzle, they offer a perfect balance of sweet and savory flavors that are sure to impress at any gathering.

Ingredients

Scale

Preparation

  • Cooking spray
  • 3 medium sweet potatoes (about 1 1/4 lb.), scrubbed clean

Sweet Potato Filling

  • 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

Dough and Toppings

  • 1 (8-oz.) can refrigerated Crescent rolls
  • 3/4 cup mini marshmallows
  • 24 whole pecans
  • 3 Tbsp. maple syrup, for serving (optional)

Instructions

  1. Prepare the Sweet Potatoes: Preheat the oven to 375°F and 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 the sweet potatoes for 15 minutes, checking for tenderness. If they are not fork tender, continue microwaving in 30-second increments until fully cooked.
  2. Mash and Mix Filling: Once the sweet potatoes are cooked through, peel off the skins and scrape the flesh into a large bowl. Using a potato masher or fork, mash the sweet potatoes until smooth. Add the light brown sugar, heavy cream, ground cinnamon, vanilla extract, and kosher salt, then whisk until the mixture is well combined.
  3. Prepare Crescent Dough: On a lightly floured surface, unroll the refrigerated crescent roll dough. Pinch the seams together to form a single sheet of dough. Cut the dough into 24 square pieces. Place each square into the cups of the greased mini muffin tin, shaping them gently to form little cups.
  4. Assemble and Bake: Spoon a heaping tablespoon of the sweet potato filling into each crescent dough cup. Top each with mini marshmallows. Bake in the preheated oven for 12 to 15 minutes, or until the crescent dough is golden brown.
  5. Add Pecans and Finish Baking: Remove the baking tin from the oven and place one whole pecan on top of each bite. Return to the oven and bake for an additional 5 minutes to toast the pecans.
  6. Serve: If desired, brush the toasted pecans with maple syrup for added sweetness and shine before serving. Serve warm and enjoy these delicious sweet potato crescent bites as a festive appetizer or snack.

Notes

  • Microwave times may vary based on the size of the sweet potatoes and microwave wattage; adjust accordingly to ensure potatoes are fully cooked and tender.
  • You can substitute heavy cream with half-and-half or milk for a lighter filling, though the texture might be slightly different.
  • For a nut-free version, omit the pecans or replace them with toasted pumpkin seeds.
  • These bites can be prepared ahead of time and baked just before serving to save time.
  • Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture retention.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110
  • Sugar: 6g
  • Sodium: 140mg
  • Fat: 5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 12mg

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