Sweet Potato Crescent Bites

Sweet Potato Crescent Bites are a delicious, bite-sized appetizer or snack that wraps creamy, spiced sweet potato filling in buttery crescent roll dough. They bake up golden and flaky on the outside with a soft, flavorful surprise inside. I love making these during the holidays, for game nights, or anytime I want something sweet-savory and comforting that’s easy to share.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet impressive. The sweet potato filling is naturally creamy and lightly sweet, with warm spices that make it taste like fall in a bite. The crescent rolls make assembly quick and foolproof, while the finished bites are portable and perfectly portioned. They’re versatile too—I can serve them as an appetizer, side dish, or even a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (cooked and mashed)
• Crescent roll dough (1–2 tubes, depending on yield)
• Brown sugar
• Butter (melted)
• Ground cinnamon
• Ground nutmeg (optional)
• Salt
• Mini marshmallows or cream cheese (optional, for filling twist)
• Chopped pecans (optional, for crunch)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, I mix together mashed sweet potatoes, brown sugar, melted butter, cinnamon, nutmeg, and a pinch of salt until smooth and flavorful.
3. I unroll the crescent dough and separate it into triangles.
4. I spoon a small amount of the sweet potato mixture near the wide end of each triangle. If I want, I add a mini marshmallow or a cube of cream cheese in the center for extra gooeyness.
5. I roll up each triangle from the wide end toward the tip, sealing the edges so the filling doesn’t leak out.
6. I place the rolls on the baking sheet and, if I like, brush the tops with a little extra melted butter and sprinkle them with cinnamon sugar.
7. I bake them for 12–15 minutes until golden brown and flaky.
8. I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 16 bites (from 2 tubes of crescent dough). It takes 15 minutes to prep and 15 minutes to bake, so I usually have them ready in about 30 minutes.

Variations

• I sometimes add chopped pecans or walnuts inside for crunch.
• For a dessert version, I drizzle them with a glaze made of powdered sugar and milk.
• A savory twist works too—I cut back on the sugar and add a little goat cheese or feta to balance the sweetness of the potatoes.
• Instead of marshmallows, I’ve filled them with mini chocolate chips for a sweet surprise.
• For a holiday flair, I sprinkle crushed candied pecans on top after baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 325°F (160°C) oven for about 5–7 minutes until warm and crisp again. The microwave works in a pinch, but it softens the dough. These can also be frozen baked—I just reheat them directly from frozen in the oven until hot.

FAQs

Can I make these ahead of time?

Yes, I assemble the bites a few hours in advance, refrigerate them, and bake right before serving.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes or yams work well—just drain and mash them before mixing with the seasonings.

Do I need to peel the sweet potatoes?

I do peel them after baking or boiling, since it gives the filling a smooth texture.

Can I make these without marshmallows?

Of course! The sweet potato filling is delicious on its own. Marshmallows just add a fun, gooey center.

Can I serve these as a dessert?

Yes, I often serve them as a dessert by dusting with powdered sugar or adding a drizzle of glaze.

Conclusion

Sweet Potato Crescent Bites are a simple, versatile recipe that combines sweet, spiced filling with buttery crescent dough for a cozy, crowd-pleasing bite. I love how easy they are to make and how well they fit into holiday spreads, parties, or even weeknight dinners. Whether I serve them sweet or savory, they’re always a hit at the table.

Print