An easy delicious appetizer that is perfect for any holiday such as Christmas or Thanksgiving. These sweet potato crescent cups are a mini version of a classic sweet potato casserole. They are cooked with a crescent roll crust and topped with a sweet marshmallow. It makes a great appetizer for this Thanksgiving that everyone will love.
First make the mashed sweet potatoes, by boiling them until tender. Then mash the potatoes with butter, salt, and ground cinnamon. Mash until smooth. Press crescent roll dough into a muffin pan, pressing the seams to seal. Place the mashed sweet potatoes into the crescent rolls. Bake until the crescent rolls are lightly golden browned. Top each cup with one marshmallow and bake for a few more minutes, to lightly brown.
Sweet Potato Casserole Crescent Cups
Ingredients
- 1 can crescent rolls
- 1 large sweet potato, peeled, diced
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 large marshmallows
Instructions
- Preheat oven to 350 F. Place sweet potatoes into a large saucepan over medium heat, cover with water and bring to a boil. Let simmer until potatoes are fork tender. Drain and place into a large bowl.
- Mash potatoes with butter, salt, and cinnamon. Unroll crescent rolls and separate into triangles. Press each into a greased muffin cup. Spoon the sweet potato filling into each cup. Bake for 15-20 minutes.
- Top each with one marshmallow. Bake for another 3-4 minutes.
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