Sweet potatoes mixed into a sweet mixture and surrounded by a flaky crescent roll and topped with mini marshmallows. And pecans. And maple syrup because I was feeling extra fancy.
I love these little cups because they are so easy to make and a fun, different way to have sweet potatoes this holiday season.
I mixed sweet potatoes with brown sugar, spices and my favorite heavy cream by Hiland Dairy to make a creamy filling for the crescent roll cups. Baked until golden brown and the marshmallows are nice and melty. Then the pecan gives it a little crunch.
Easy to make with simple ingredients. Gotta try this for Thanksgiving. Check out the recipe below and let me know what you think!
A creamy sweet potato mixture piled into flaky crescent roll cups, topped with melty and golden brown marshmallows. Topped with a crunchy pecan and a drizzle of maple syrup. Drooling yet?
3 medium sweet potatoes
1/4 cup brown sugar
2 Tablespoons Hiland Dairy heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 tube Crescent roll dough (8 oz)
1 cup mini marshmallows
1 Tablespoon maple syrup for topping
Cook the potatoes: You can do this a few ways, but my favorite way is the pierce each potato with a knife or fork several times and wrap with a wet paper towel. Microwave for 5 minute increments until a knife cuts into the potato easily.
Preheat the oven to 375 degrees. Spray a muffin tin with nonstick spray and set aside. Once potatoes are cooked through, remove the skin (should peel off easily) and put the potato contents into a large bowl. Use a fork or a handheld mixer to mash until potatoes are smooth.
No add the Hiland Dairy Heavy Cream, brown sugar, cinnamon, vanilla and salt. Mix again until combined and smooth.
Lightly flour your counter and roll out the crescent roll dough. Pinch seams together then use a knife or pizza cutter to cut the dough into 24 squares. Place each square into the muffin tin and use your fingers to spread out to cover the bottom and up on the sides.
Spoon a large spoonful of the sweet potato mixture into each muffin tin. Top with a few mini marshmallows. Bake for about 15 minutes until the edges start to turn golden brown.
Remove from the oven and add a pecan or two to the middle of each cup then bake again for about 5 minutes.
Remove from the oven and let cool for about 5-10 minutes. Drizzle with maple syrup before serving.