Best Sweet Potato Crescent Roll Recipe
With the season quickly changing, many people are eager to incorporate more fall-themed recipes into their lives. Naturally, pumpkin tends to be the star of the show when fall rolls around, but sweet potatoes are also a great option, thanks to their vibrant orange color and earthy, subtly sweet taste. Although sweet potatoes are enjoyable year-round, they work especially well in many autumnal dishes, and these sweet potato crescent rolls are the perfect example.
Recipe developer and wellness coach Miriam Hahn has an easy, hassle-free crescent roll recipe that incorporates not only sweet potatoes, but also pecans and marshmallows, giving it the perfect touch of crunch and sweetness. "I love that this is a very festive appetizer that incorporates sweet potatoes," Hahn says of this recipe. "It is easy to eat, perfect for a stand-up appetizer/cocktail party or great to put on a holiday buffet table!" Whether you want a go-to recipe for when the holidays roll around, or you want to get into the fall spirit ASAP, these sweet potato crescent rolls will do the trick. Keep reading to learn how to make them.
Gather the ingredients to prepare sweet potato crescent rolls
Before you can begin making these sweet potato crescent rolls, you'll want to make sure that you have the right ingredients. For this recipe, you'll need canned, mashed sweet potatoes, brown sugar, cinnamon, cloves, canned crescent rolls, chopped pecans, and mini marshmallows. If you want to avoid nuts, Hahn notes that you can simply omit the pecans altogether, or use pumpkin seeds to help add some texture and crunch. Or, if you prefer a different kind of nut, you could use walnuts or pine nuts. Finally, if you want to make a super simple version of the recipe, you can also omit the mini marshmallows, and simply add the sweet potato mix to the crescent rolls!
Mix the sweet potato filling in a bowl
Once you have the ingredients sorted, you can begin making the sweet potato mixture that you'll put inside of each crescent roll. First, preheat your oven to 350 F. Then, grab a medium-sized bowl, and add in the mashed sweet potatoes, brown sugar, cinnamon, and cloves. (By using canned sweet potatoes instead of fresh ones, you're saving lots of time and energy, helping add to the ease of this recipe.) Mix all of your ingredients together in the bowl until you have a thick, puree-like consistency, ensuring that all of the sugar and spices are evenly distributed amongst the sweet potatoes.
Roll out the crescent roll triangles, and fill them with the sweet potato mix, nuts, and marshmallows
Now, grab a couple of baking sheets, and prepare them by laying out parchment paper across each one. Then, pop open the crescent roll cylinders, and separate them at the perforations, laying each triangle out in a single layer onto the baking sheets. Spoon about 1 tablespoon of the sweet potato mixture into the middle of the wide part of the crescent roll. Finally, top each dollop of sweet potato mix with a couple of mini marshmallows and a sprinkle of chopped pecans. Roll each crescent up, carefully ensuring that none of the filling oozes out.
Bake the sweet potato crescent rolls, and then enjoy
After you've rolled up each one of the sweet potato crescents, go ahead and pop each of the baking sheets into the oven. Bake for 12 to 15 minutes. You'll know they're ready to go when the crust looks golden brown.
Allow your rolls to cool for 10 minutes, and then you're ready to enjoy! "This makes a great side for any fall meal," Hahn says of this recipe, adding that they complement main dishes such as turkey or pumpkin chili. Whether you make them as an appetizer, side dish, or just want a festive treat, these sweet potato crescent rolls will provide the perfect balance of sweetness with a festive fall touch.
- 1 cup canned sweet potatoes, mashed
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- pinch of cloves
- 2 cans crescent rolls
- ¼ cup chopped pecans
- 1 cup mini marshmallows
- Preheat the oven to 350 F.
- In a medium-sized bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, and cloves.
- Prepare two baking sheets with parchment paper.
- Open each cylinder of crescent rolls, and separate them where perorated into triangles.
- Lay out 8 on each sheet, and then put about 1 tablespoon of the sweet potato mixture in the wide part of each triangle. Top with about 1 teaspoon of chopped pecans and a few marshmallows. Roll up.
- Bake for 12 to 15 minutes, or until they are golden brown.
- Cool for 10 minutes, then serve.
| Calories per Serving | 218 |
| Total Fat | 7.9 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.5 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 33.6 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 7.6 g |
| Sodium | 638.7 mg |
| Protein | 4.1 g |
