I love these Sweet Potato Crescents because they bring together a sweet, creamy filling, soft pastry, and a crunchy pecan topping. They’re perfect for a quick snack or a festive appetizer.
Level: Easy
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 24 crescents
I’m excited to share my recipe for Sweet Potato Crescents. This dish is a fun twist on traditional appetizers, turning everyday ingredients into something special. It’s a great choice when you want a treat that’s both sweet and satisfying, whether for a casual snack or a holiday gathering.
Description
The recipe begins with tender sweet potatoes that are cooked until soft and then mashed with a touch of brown sugar, cream, cinnamon, and vanilla. I then spoon this smooth filling onto squares of crescent roll dough, top each with a few mini marshmallows, and bake until the pastry is golden. A whole pecan is pressed into each piece and given a final quick bake to create a delightful crunch. Optional maple syrup adds an extra burst of flavor, making each bite even more irresistible.
Ingredients
Sweet Potato Filling:
• 3 medium sweet potatoes (about 1¼ lbs), scrubbed and pierced
• ¼ cup packed light brown sugar
• 2 Tbsp heavy cream
• ½ tsp ground cinnamon
• ½ tsp pure vanilla extract
• ½ tsp kosher salt
Crescent Assembly:
• 1 (8 oz.) can refrigerated crescent rolls
• ¾ cup mini marshmallows
• 24 whole pecans
Other:
• Cooking spray (for greasing the mini muffin tin)
• 3 Tbsp maple syrup (optional, for serving)
Directions
- Prep the Sweet Potatoes:
I start by piercing each sweet potato several times with a fork. I then place them on a microwave-safe plate and microwave for about 15 minutes, adding extra 30-second bursts if needed, until they’re fork-tender. Once cool enough to handle, I scoop out the soft flesh, discard the skins, and mash until smooth. I mix in the brown sugar, heavy cream, cinnamon, vanilla, and salt until everything is well blended. - Prepare the Crescent Dough:
On a lightly floured surface, I unroll the crescent dough and press the seams together. I then cut the dough into 24 equal squares. Next, I spray a mini muffin tin with cooking spray and gently press each dough square into the cups. - Assemble the Crescents:
I spoon about a heaping tablespoon of the sweet potato mixture into each dough square. Then, I top each one with a few mini marshmallows. - Bake:
I preheat my oven to 375°F. I bake the crescents for 12 to 15 minutes, or until the dough turns golden and is cooked through. - Final Touch:
After removing the tin from the oven, I gently press one whole pecan into the center of each crescent. If I want extra flavor, I brush the pecans lightly with maple syrup. I then return the crescents to the oven for an additional 5 minutes. - Serve:
I let the crescents cool slightly before serving. They make a delightful appetizer at parties or a fun snack anytime you crave something sweet and savory.
Process Details
• Microwaving the Sweet Potatoes: I always check the potatoes with a fork to ensure they’re soft enough for mashing.
• Mixing the Filling: Blending the sweet potatoes with brown sugar, cream, and spices creates a smooth, flavorful base that ties the dish together.
• Cutting the Dough: Dividing the crescent dough into equal squares helps them bake evenly.
• Final Baking Step: The extra 5-minute bake after adding the pecans makes the topping wonderfully crunchy.
Tips for Success
• Use Similar-Sized Sweet Potatoes: This ensures they cook evenly and mash smoothly.
• Measure the Filling: Using a tablespoon for each portion helps keep the crescents consistent in size.
• Watch the Baking Time: Keep an eye on the dough during baking to avoid overcooking.
• Optional Maple Syrup: Brushing the pecans with maple syrup is optional but adds a lovely extra layer of sweetness.
Serving Ideas
• As an Appetizer: Serve these warm at your next party or holiday gathering for a unique and tasty starter.
• For a Snack: Enjoy them as a quick, satisfying treat any time of day.
• With a Salad: Pair them with a fresh salad for a light meal that still feels indulgent.
Nutrition Info (Approximate per crescent)
• Calories: 120–150
• Fat: 4–5 grams
• Carbohydrates: 20–25 grams
• Protein: 2–3 grams
I truly enjoy making Sweet Potato Crescents because they bring a perfect mix of sweet, creamy, and crunchy textures. This recipe is simple to prepare yet impressive in both taste and presentation. I hope you give it a try and enjoy this delightful treat as much as I do!
