Description
Flaky crescent dough cups filled with creamy spiced sweet potato, topped with toasted marshmallows and crunchy pecans for a festive, bite-sized twist on sweet potato casserole.
Ingredients
Cooking spray
3 medium sweet potatoes (about 1 1/4 lb.), scrubbed
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 (optional, for serving)
Instructions
- Preheat oven to 375°C (or 375°F if correcting temperature) and grease a mini muffin tin with cooking spray.
- Pierce sweet potatoes several times and microwave for about 15 minutes, adding 30-second intervals until fork-tender.
- Scoop sweet potato flesh into a bowl and mash until smooth. Stir in brown sugar, heavy cream, cinnamon, vanilla, and salt until creamy.
- Roll out crescent dough on a lightly floured surface, pinching seams together. Cut into 24 squares and press into the mini muffin cups.
- Fill each dough cup with a heaping tablespoon of sweet potato mixture and top with mini marshmallows.
- Bake for 12–15 minutes, until the pastry is golden.
- Place a whole pecan on each bite and bake an additional 5 minutes.
- Brush pecans with maple syrup before serving, if desired.
Notes
Add nutmeg or ginger for extra warmth.
Mix chopped pecans into the filling for more crunch.
Drizzle with maple syrup or caramel for a dessert-style finish.
Add a pinch of smoked paprika for a savory-sweet variation.
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
