Name: Sweet Potato Crescent Bites
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 bites
Cuisine: American cuisine
Ingredients: cooking spray; 3 pcs sweet potatoes (medium, about 1 1/4 lb., scrubbed clean); 0.25 cup light brown sugar (packed); 2 tbsp heavy cream; 0.5 tsp ground cinnamon; 0.5 tsp pure vanilla extract; 0.5 tsp kosher salt; 1 pcs refrigerated crescent rolls (8-oz. can); 0.75 cup mini marshmallows; 24 pcs pecans (whole. for topping, optional); 3 tbsp maple syrup (for serving, optional)

Warm, golden crescent rolls are stuffed with creamy, spiced sweet potato filling and topped with fresh rosemary sprigs for a delicious appetizer.

A sweet and savory Thanksgiving appetizer featuring the flavors of classic sweet potato casserole in a bite-sized form using crescent dough.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 24

Instructions

1Preheat oven to 191°C. Grease a mini muffin tin with cooking spray. Pierce sweet potatoes 3 to 4 times with a fork. Place potatoes on a microwave-safe plate and microwave for 15 minutes. If not fork-tender, continue microwaving in 30-second increments.
2Scrape the cooked sweet potato flesh into a large bowl, discarding the skins. Mash until smooth with a potato masher or fork. Stir in brown sugar, heavy cream, cinnamon, vanilla extract, and salt.
3On a lightly floured surface, roll out the crescent dough and pinch together the seams. Cut into 24 squares and press each square into a cup of the prepared mini muffin tin.
4Spoon a heaping tablespoon of the sweet potato mixture into each crescent square. Top with mini marshmallows and bake until the pastry is golden, 12 to 15 minutes. Add a pecan to the center of each bite and bake for an additional 5 minutes. If using maple syrup, brush the pecans before serving.

Instructions

1Preheat oven to 375°F. Grease a mini muffin tin with cooking spray. Pierce sweet potatoes 3 to 4 times with a fork. Place potatoes on a microwave-safe plate and microwave for 15 minutes. If not fork-tender, continue microwaving in 30-second increments.
2Scrape the cooked sweet potato flesh into a large bowl, discarding the skins. Mash until smooth with a potato masher or fork. Stir in brown sugar, heavy cream, cinnamon, vanilla extract, and salt.
3On a lightly floured surface, roll out the crescent dough and pinch together the seams. Cut into 24 squares and press each square into a cup of the prepared mini muffin tin.
4Spoon a heaping tablespoon of the sweet potato mixture into each crescent square. Top with mini marshmallows and bake until the pastry is golden, 12 to 15 minutes. Add a pecan to the center of each bite and bake for an additional 5 minutes. If using maple syrup, brush the pecans before serving.

Nutrition Information

Calories: 121 kcal
Protein: 2 g
Fat: 5 g
Carbs: 17 g

Nutrient	Per serving
Calories	121 kcal
Protein	2 g
Fat	5 g
Carbs	17 g

Tips

Make sure sweet potatoes are fork-tender before proceeding to mash them for the filling.
Bake until the crescent pastry is golden brown and the marshmallows are slightly melted.
Brush pecans with maple syrup just before serving for an extra touch of sweetness.