Description
Sweet Potato Crescent Bites are a delicious and easy appetizer or snack featuring creamy mashed sweet potatoes seasoned with warm spices, wrapped in flaky crescent roll dough, and topped with gooey mini marshmallows and crunchy pecans. Baked to golden perfection, they offer a delightful combination of sweet and savory flavors perfect for any occasion.
Ingredients
Scale
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
Dough and Toppings
- 1 (8-oz.) can refrigerated Crescent rolls
- 3/4 cup mini marshmallows
- 24 whole pecans
Optional
- 3 Tbsp. maple syrup, for serving
- Cooking spray, for greasing muffin tin
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 375°F (190°C) and grease a mini muffin tin with cooking spray. Pierce the sweet potatoes 3 to 4 times with a fork and place them on a microwave-safe plate. Microwave for 15 minutes, checking for tenderness by poking with a fork. Continue microwaving in 30-second increments if they are not fork-tender.
- Mash sweet potato filling: Once cooked, scrape the sweet potato flesh into a large bowl, discarding the skins. Use a potato masher or fork to mash the potatoes until smooth. Add the brown sugar, heavy cream, ground cinnamon, vanilla extract, and kosher salt. Whisk the mixture thoroughly to combine all ingredients evenly.
- Prepare crescent dough: On a lightly floured surface, roll out the refrigerated crescent dough and pinch the seams together to form a single sheet. Cut the dough into 24 even squares and place each square into a cup of the prepared mini muffin tin.
- Assemble and bake bites: Spoon a heaping tablespoon of the sweet potato mixture into each crescent dough square in the muffin cups. Top each with mini marshmallows. Bake in the preheated oven for 12 to 15 minutes, or until the crescent pastry is golden brown.
- Add pecans and finish baking: Remove the tray from the oven and place one whole pecan in the center of each bite. Return the tin to the oven and bake for an additional 5 minutes to toast the pecans and melt the marshmallows further.
- Optional glazing and serving: If desired, brush the pecans with maple syrup just before serving for an extra touch of sweetness and shine. Serve warm.
Notes
- Microwaving sweet potatoes is a quick alternative to baking, significantly reducing cooking time.
- Ensure the sweet potatoes are completely fork-tender before mashing for the creamiest texture.
- The crescent dough seams must be sealed well to avoid leaks during baking.
- You can substitute mini marshmallows with regular marshmallows cut into smaller pieces.
- For a nut-free version, omit pecans or replace with toasted seeds like pumpkin or sunflower.
- These bites are best served warm but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
