Sweet Potato Bites
We can’t imagine a time before we added these to our appetizer rotation. We make them with sweet potatoes, heavy cream, warm cinnamon, buttery crescent dough and soft, sweet mini marshmallows. They’re as cute as they are tasty!
Source: Delish
Source: Delish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sweet Potato Bites
Prep Time25 Minutes
Servings24
Cook Time45 Minutes
Ingredients
Cooking spray
3 medium sweet potatoes
¼ cup packed brown sugar
2 tablespoons heavy cream
½ teaspoon L&B Organic Ground Cinnamon
½ teaspoon vanilla extract
½ teaspoon kosher salt
All-purpose flour, for dusting
8 ounces canned crescent roll dough
¾ cup mini marshmallows
24 pecan halves
Maple syrup, for drizzling
Directions
- Heat oven to 375 F and spray a mini muffin tin with cooking spray. Set aside.
- Pierce the sweet potatoes with a fork three to four times, wrap them in aluminum foil and place on a baking sheet. Bake for 30 to 40 minutes or until fork-tender.
- Scrape the sweet potatoes into a large bowl and discard the skin. Mash until smooth. Add the brown sugar, heavy cream, cinnamon, vanilla extract and salt. Using a rubber spatula, mix until fully incorporated.
- Lightly dust a flat work surface with flour. Spread the crescent roll dough onto the surface and pinch the seams together. Using a knife or pizza cutter, cut the dough into 24 squares. Press the squares into the wells of the muffin tin, letting the sides spill up and over the top.
- Place 1 tablespoon of the sweet potato filling inside each well. Top the filling with 3 mini marshmallows.
- Bake the sweet potato bites for 15 to 18 minutes or until the dough is puffed and golden brown. Place one pecan half into the center of each bite and bake for 5 more minutes.
- Remove the pan from the oven and let cool until safe enough to handle, 5 to 10 minutes. Place the bites on a serving platter. Drizzle each bite with 1 teaspoon of maple syrup and serve.
25 minutes
Prep Time
45 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Pam Original Cooking Spray, 6 Ounce
Huge Deal
$3.49 was $5.69$0.58/oz
L&B Cubed Sweet Potatoes, 14 Ounce
$6.99$0.50/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.49$0.41/oz
L&B Organic Ground Cinnamon, 1.9 Ounce
Deal
$6.59 was $7.29$3.47/oz
McCormick Imitation Vanilla Extract, 2 Ounce
$3.69$1.85/oz
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
Gold Medal All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $6.49$0.70/lb
Pillsbury Original Crescent Dinner Rolls, 8 Ounce
2/$6 Huge Deal
$3.00 was $4.69$0.38/oz
Our Family Mini Marshmallows, 10.5 Ounce
$1.99$0.19/oz
L&B Pecan Halves, 4 Ounce
Deal
$4.99 was $5.99$1.25/oz
Hamel Maple Syrup Co. 100% Pure Maple Syrup, 8 Ounce
Deal
$5.99 was $6.29$0.75/oz
Directions
- Heat oven to 375 F and spray a mini muffin tin with cooking spray. Set aside.
- Pierce the sweet potatoes with a fork three to four times, wrap them in aluminum foil and place on a baking sheet. Bake for 30 to 40 minutes or until fork-tender.
- Scrape the sweet potatoes into a large bowl and discard the skin. Mash until smooth. Add the brown sugar, heavy cream, cinnamon, vanilla extract and salt. Using a rubber spatula, mix until fully incorporated.
- Lightly dust a flat work surface with flour. Spread the crescent roll dough onto the surface and pinch the seams together. Using a knife or pizza cutter, cut the dough into 24 squares. Press the squares into the wells of the muffin tin, letting the sides spill up and over the top.
- Place 1 tablespoon of the sweet potato filling inside each well. Top the filling with 3 mini marshmallows.
- Bake the sweet potato bites for 15 to 18 minutes or until the dough is puffed and golden brown. Place one pecan half into the center of each bite and bake for 5 more minutes.
- Remove the pan from the oven and let cool until safe enough to handle, 5 to 10 minutes. Place the bites on a serving platter. Drizzle each bite with 1 teaspoon of maple syrup and serve.