Description

These Sweet Potato Crescent Bites are a delightful fall-inspired appetizer that combines creamy mashed sweet potatoes with brown sugar, cinnamon, and vanilla, all wrapped in flaky crescent roll dough. Topped with mini marshmallows and crunchy pecans, then baked to golden perfection, these bites serve as a sweet and savory treat perfect for parties or holiday gatherings.

Ingredients

Scale

Base Ingredients

Cooking spray, for greasing
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)

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin using cooking spray to prevent sticking.
Cook sweet potatoes: Pierce each sweet potato 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave on high for 15 minutes. Check tenderness by piercing with a fork; if not tender, continue microwaving in 30-second intervals until soft.
Mash and flavor sweet potatoes: Once cooked through, slice the sweet potatoes open and scoop the flesh into a large bowl, discarding the skin. Mash using a potato masher or fork until smooth. Whisk in the light brown sugar, heavy cream, ground cinnamon, vanilla extract, and kosher salt until fully combined.
Prepare crescent roll cups: Lightly flour a clean surface and roll out the crescent roll dough, pressing together any seams to form one sheet. Cut the dough into 24 squares and gently press each square into the cups of the greased mini muffin tin to form small cup shapes.
Fill and assemble bites: Spoon a heaping tablespoon of the sweet potato mixture into each crescent dough cup. Top each filled cup with mini marshmallows evenly.
Bake the bites: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the crescent pastry is golden brown and the marshmallows start to brown lightly.
Add pecans and finish baking: Remove the bites from the oven and place one whole pecan on top of each. Return to the oven and bake for an additional 5 minutes to toast the pecans and melt flavors together.
Serve with optional maple syrup: If desired, brush the pecans with maple syrup before serving for added sweetness and gloss. Serve warm.

Notes

Microwave cooking times may vary depending on the size and microwave wattage; check potato tenderness carefully.
Ensure crescent roll seams are well sealed to prevent filling leakage while baking.
For a vegan version, substitute heavy cream with coconut cream and use vegan crescent dough if available.
These bites can be made ahead and reheated gently in the oven before serving.
Mini marshmallows can be swapped for regular-sized marshmallows chopped into smaller pieces if preferred.

Nutrition

Serving Size: 1 bite
Calories: 120
Sugar: 8g
Sodium: 140mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg