Why You’ll Love This Recipe

I love this recipe because it gives me the sweet, cozy flavor of sweet potato casserole with almost no effort. Using crescent dough makes everything fast, and the filling turns creamy and spiced while the marshmallows melt and toast beautifully. Each piece has a crunchy pecan, a fluffy marshmallow top, and buttery pastry underneath. They’re irresistible both before and after a big holiday meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I preheat the oven to 375°C and grease a mini muffin tin with cooking spray. I pierce the sweet potatoes several times with a fork, place them on a microwave-safe plate, and microwave them for about 15 minutes. If they aren’t soft yet, I continue microwaving in 30-second intervals until they’re fork-tender.

Once the potatoes are done, I scoop out the flesh into a large bowl and discard the skins. I mash the potatoes until smooth, then add the brown sugar, heavy cream, cinnamon, vanilla, and salt. I whisk everything together until the mixture is creamy.

On a lightly floured surface, I roll out the crescent dough and pinch the seams together. I cut the dough into 24 squares and press each one gently into the cups of the mini muffin tin.

I spoon a heaping tablespoon of the sweet potato mixture into each crescent cup. I top each one with mini marshmallows and bake for 12–15 minutes, until the pastry is golden. I then place one pecan on top of each bite and bake them for another 5 minutes. When I want extra shine and sweetness, I brush the pecans with a little maple syrup before serving.

Servings and Timing

This recipe makes 24 bites (2 dozen).
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of nutmeg or ginger to the filling for extra warmth. When I want more crunch, I sprinkle chopped pecans into the filling as well. For a more dessert-style bite, I drizzle the finished pieces with maple syrup or caramel sauce. If I want to make them savory-sweet, I add a small pinch of smoked paprika to the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat them, I warm them in the oven at 160°C so the pastry stays crisp. Microwaving works, but the dough softens slightly. These bites taste best served warm and freshly baked.

FAQs

Can I bake the sweet potatoes instead of microwaving?

Yes, I bake them at 200°C until soft if I prefer not to microwave.

Can I make the filling ahead?

Yes, I prepare the filling a day in advance and keep it refrigerated.

Can I use homemade dough?

Absolutely—any soft, buttery pastry dough works.

What if I don’t have a mini muffin tin?

I use a regular muffin tin, making fewer but larger bites.

Can I skip the marshmallows?

Yes, but they add classic sweet potato casserole flavor.

Can I replace pecans with another nut?

Yes, walnuts or almonds work well.

Why pinch the crescent dough seams?

It helps the dough hold the filling without leaking.

Can I freeze these?

I freeze them before baking and bake straight from frozen.

How do I prevent marshmallows from burning?

I place them under the sweet potato filling slightly or tent with foil if needed.

Can I double the recipe?

Yes, I simply use two muffin tins or bake in batches.

Conclusion

I love making these Sweet Potato Crescent Bites because they capture all the nostalgic flavors of sweet potato casserole in an easy, bite-sized form. They’re flaky, warm, sweet, and perfect for any holiday table—or whenever I want a cozy treat with minimal effort.