Read reviews (19)
Rate recipe
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 123 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 119 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Sweet Potato Crescents in Taste of Home October/November 2000, p29
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 26, 2012 by 61daisies
WONDERFUL! Made a double batch, kept a dozen for our thanksgiving dinner, sold the rest at my bake stand Wednesday. Had great reviews from customers with feedback on my emails.
Reviewed on Nov. 21, 2012 by chocolove
I don't usually make any bread that has to be kneaded but this had easy instructions and were really delicious! I cooked my own sweet potatoes and left the peels on and part of my flour was white whole wheat which is supposed to have 4 and1/2 times the fiber as wheat flour. They were still light and airy. Yum!
Reviewed on Nov. 20, 2012 by bettysund
DELICIOUS!! Recently a family member was advised by M.D. to avoid wheat from diet. How can this recipe be changed, eliminating all-purpose flour?
Reviewed on Nov. 19, 2012 by IslandWife
Delicious! These will become a standard in our house - I can't wait to have them for Thanksgiving!
Reviewed on Feb. 02, 2012 by Hotmom2boys
This is my second time making them and I can hardly wait to finish making them, they are rising as we speak. So sweet and delicious!
Reviewed on Nov. 27, 2011 by NevadaRose
These are fantastic. I actually made the full reccipe and wasn't sorry I did - even though there are only the two of us in the household. Took some into work and they were gobbled up. Put the leftovers in the freezer. When I reheated them they were still great!
Reviewed on Nov. 18, 2011 by wawadehut
I made these with 3 cups of white whole wheat flour in place of part of the all-purpose flour and loved how soft and flavorful they turned out!
Reviewed on Jan. 11, 2010 by aimeesoll
YUM! Imade 1/2 the recipe using 1 C All Purpose, ! C Bread and 3/4 C Whole Wheat Flour. They are so soft though from the bread flour that I will use less next time.
Reviewed on Nov. 25, 2009 by Joyce726
The best roll I have ever made. My guests are always looking for them at Thanksgiving. Would not dream of making any other kind. Thanks a million Taste of Home.l
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013