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Sweet Potato Crescent Bites with Marshmallows and Pecans Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 24 bites
  • Diet: Vegetarian

Description

Sweet Potato Crescent Bites are a delightful fall-inspired appetizer that combines creamy mashed sweet potatoes with warm spices, sweet mini marshmallows, and crunchy pecans all wrapped in buttery crescent roll dough. These bite-sized treats are perfect for parties or a cozy snack, offering a tasty balance of sweet and savory flavors with a soft and flaky pastry exterior.

Ingredients

Sweet Potato Filling

  • 3 medium sweet potatoes (about 1 1/4 lb.), scrubbed clean
  • 1/4 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

Assembly and Baking

  • 1 (8-ounce) can refrigerated Crescent rolls
  • 3/4 cup mini marshmallows
  • 24 whole pecans
  • Cooking spray
  • 3 tablespoons maple syrup, for serving (optional)

Instructions

  1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C) and grease a mini muffin tin with cooking spray to prevent sticking. Pierce the sweet potatoes 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for about 15 minutes. If they are not tender when pierced with a fork, continue microwaving in 30-second increments until soft.
  2. Mash Sweet Potato Filling: Once cooked through, cut open the sweet potatoes and scoop the flesh into a large bowl, discarding the skins. Using a potato masher or fork, mash the sweet potato until smooth. Add the brown sugar, heavy cream, cinnamon, vanilla extract, and kosher salt, then whisk until all ingredients are well combined and smooth.
  3. Prepare Crescent Dough: On a lightly floured surface, unroll the crescent dough and pinch together all seams to form a single sheet. Cut the dough into 24 equal squares, large enough to fit into the muffin tin cups.
  4. Assemble Crescent Bites: Place each crescent dough square into the prepared muffin tin cups, pressing gently to fit. Spoon a heaping tablespoon of the sweet potato mixture into each dough-lined cup. Top each with mini marshmallows, evenly distributing them across bites.
  5. Bake and Add Pecans: Bake in the preheated oven for 12 to 15 minutes, or until the crescent pastry turns golden brown and the marshmallows begin to toast. Remove from oven and place one whole pecan in the center of each bite. Return the muffin tin to the oven and bake for an additional 5 minutes to lightly toast the pecans.
  6. Finish and Serve: If desired, brush the pecans with maple syrup for added sweetness and shine. Allow the Crescent Bites to cool slightly before serving warm as a tasty appetizer or dessert bite.

Notes

  • Ensure sweet potatoes are fully cooked and soft to achieve a smooth, creamy filling.
  • Pinching seams of crescent dough prevents the filling from leaking during baking.
  • Mini muffin tins work best to create perfect bite-sized portions.
  • Maple syrup is optional but adds a lovely glaze and additional sweetness.
  • Store leftovers in the refrigerator and reheat gently in the oven to maintain crispness.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sweet-potato-crescent-bites-with-marshmallows-and-pecans-recipe/