Sweet Potato Bites
- Cooking spray
- 3 medium sweet potatoes
- ¼ cup packed brown sugar
- 2 tablespoons heavy cream
- ½ teaspoons L&B Organic Ground Cinnamon
- ½ teaspoons vanilla extract
- ½ teaspoons kosher salt
- All-purpose flour, for dusting
- 8 ounces canned crescent roll dough
- ¾ cup mini marshmallows
- 24 pecan halves
- Maple syrup, for drizzling
- Special equipment: Mini muffin tin
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.
Recipe source: Delish