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Sweet Potato Crescent Bites with Marshmallows and Pecan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 53 reviews
  • Author: Jasmine
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 24 bites (2 dozen)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

These Sweet Potato Crescent Bites are a perfect bite-sized treat combining the creamy sweetness of mashed sweet potatoes with a hint of cinnamon and vanilla, wrapped in flaky crescent roll dough, topped with mini marshmallows and crunchy pecans. Baked to golden perfection and optionally brushed with maple syrup for added sweetness, they make an irresistible snack or appetizer for fall gatherings or holiday parties.

Ingredients

Scale

For the 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

For Assembly

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

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 375°F (190°C) and grease a mini muffin tin with cooking spray. Pierce each sweet potato 3 to 4 times with a fork. Place the potatoes on a microwave-safe plate and microwave on high for about 15 minutes or until they are fork-tender. If not tender after 15 minutes, continue microwaving in 30-second intervals until soft.
  2. Mash Sweet Potatoes: Once cooked, cut open the potatoes and scrape the flesh into a large bowl, discarding the skins. Use a potato masher or fork to mash the sweet potatoes until smooth. Add the light brown sugar, heavy cream, ground cinnamon, pure vanilla extract, and kosher salt. Whisk everything together until fully combined and creamy.
  3. Prepare Crescent Dough: On a lightly floured surface, unroll the refrigerated crescent dough and pinch together any seams to form a single sheet. Cut the dough into 24 equal squares to fit your mini muffin tin cups perfectly.
  4. Assemble Bites: Place each crescent dough square into the prepared muffin tin cups. Spoon a heaping tablespoon of the sweet potato mixture into the center of each dough square. Top each with mini marshmallows evenly distributed over the filling.
  5. Bake Sweet Potato Bites: Bake in the preheated oven until the crescent pastry is golden and marshmallows are slightly toasted, about 12 to 15 minutes.
  6. Add Pecans and Continue Baking: Remove the tin from the oven and place one whole pecan in the center of each bite. Return to the oven and bake for an additional 5 minutes to set the pecans and finish baking the crescent dough.
  7. Optional Maple Glaze: If desired, brush the baked pecans with maple syrup just before serving to add a glossy finish and a touch of extra sweetness.

Notes

  • Microwave cooking times can vary depending on potato size and microwave wattage, so test tenderness carefully.
  • For easier dough handling, keep crescent dough chilled before cutting and assembling.
  • You can substitute pecans with walnuts if preferred.
  • These bites are best enjoyed warm but can be reheated gently in the oven.
  • Optional maple syrup glaze adds sweetness and shine but can be omitted for a less sweet version.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1.5g
  • Protein: 2g
  • Cholesterol: 10mg

Find it online: https://jmrecipes.com/sweet-potato-crescent-bites-with-marshmallows-and-pecan-topping-recipe/