Sweet Potato Crescent Bites
You will NOT be able to stop eating these little guys. They’re the perfect amount of sweet and savory, so you can serve them before or after the big meal!
3 medium sweet potatoes (about 1 1/4 lb.), scrubbed clean
1/4 c. packed brown sugar
2 tbsp. heavy cream
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 (8-oz.) refrigerated Crescent rolls
3/4 c. mini marshmallows
24 whole pecans
1 tbsp. maple syrup, for serving (optional)
Step 1: Preheat oven to 375° and grease a mini muffin tin with cooking spray. Pierce sweet potatoes 3 to 4 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.
Step 2: When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.
Step 3: On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in muffin tin cups.
Step 4: Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.