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Sweet Potato Crescents Recipe

Sweet Potato Crescents 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
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:36 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1 egg
  • 1-1/2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • 1/4 cup butter, melted

Directions

  • 1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
  • 4. Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.

Nutritional Facts

1 each: 123 calories, 4g fat (2g saturated fat), 9mg cholesterol, 119mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 2g protein.

Reviews for Sweet Potato Crescents

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MY REVIEW
LunkiJude User ID: 8786210 244574
Reviewed Feb. 27, 2016

"These look so yum! Looking forward to trying them. Can anyone tell me how much mashed sweet potato to use in cups. We don't get the tinned ones around here. Also, any thoughts on replacing the shortening with Margerine or oil? Thanks!"

MY REVIEW
NancyHanks User ID: 250004 214698
Reviewed Dec. 12, 2014

"With the unanimous 5 star rating, I was excited to make these. I had a difficult time with the dough being extremely sticky. I ended up adding about 7 cups of flour. I was expecting them to be light and fluffy like so many of the reviews describe (similar to canned crescents) , but I thought they were pretty heavy. I figured all that flour made them dense and considered throwing them out, but my husband commented that they were good so I went ahead and froze them. I have since reheated them many times and they are delicious! Still not light and fluffy, but tasty as can be. I will use canned sweet potatoes next time."

MY REVIEW
Vicbar59 User ID: 7470708 214041
Reviewed Dec. 5, 2014

"These were a big hit for Thanksgiving. Highly recommend."

MY REVIEW
No_Time_To_Cook User ID: 6334849 87551
Reviewed Nov. 30, 2014

"Made these for Thanksgiving... When it came time for leftovers, the rolls were the most requested!"

MY REVIEW
nicoleg User ID: 2084610 81502
Reviewed Nov. 28, 2014

"I have made these rolls for years and they are always wonderful. I usually forget to brush the melted butter in before rolling them into crescents! Still fantastic."

MY REVIEW
swinny User ID: 1858482 28167
Reviewed Nov. 28, 2014

"Delicious. This made a lot of rolls. I did freeze and followed the recipe for freezing from the button rolls."

MY REVIEW
JosephineElizabeth User ID: 7475659 28667
Reviewed Nov. 12, 2014

"Used our own sweet potatoes! We loved them they were so light and fluffy! I used bread flour. I have been looking for a crescent roll recipe and now I found it! I will be making them again!"

MY REVIEW
Keawana User ID: 6994567 81652
Reviewed Nov. 5, 2013

"My family loves these! I have been making them for years."

MY REVIEW
Nimra01 User ID: 4187920 203847
Reviewed Sep. 20, 2013

"Excellent"

MY REVIEW
Aula User ID: 1127835 203846
Reviewed Jun. 21, 2013

"Excellent rolls. Light as a feather. I use fresh cooked sweet potatoes. Great any time of the year!"

MY REVIEW
Laves_girl User ID: 4603340 42106
Reviewed Mar. 29, 2013

"I haven't made this yet, but would like to try it with fresh SP. Does anyone have an approximate measurement of one can, mashed?"

MY REVIEW
kristamista72 User ID: 6758045 32227
Reviewed Feb. 22, 2013

"Great recipe!!!! my whole family liked it alot!!! I will be making these again!"

MY REVIEW
Holmescsh User ID: 2528368 28163
Reviewed Jan. 17, 2013

"Beautiful and very tasty just as written."

MY REVIEW
cisney User ID: 4335078 74863
Reviewed Dec. 31, 2012

"Could these we make into regular rolls instead of crescent?"

MY REVIEW
davinasanchez User ID: 6738526 72405
Reviewed Dec. 23, 2012

"These were amazing! So delicious! I will be making these any chance i get. I would add a little baking powder to make them a little lighter texture. They were a little dense."

MY REVIEW
smadderr User ID: 5517877 203845
Reviewed Dec. 23, 2012

"Big hit w/entire family."

MY REVIEW
smadderr User ID: 5517877 28666
Reviewed Dec. 23, 2012

"Big hit w/entire family."

MY REVIEW
smadderr User ID: 5517877 80599
Reviewed Dec. 23, 2012

"Big hit w/entire family."

MY REVIEW
joyful_whispers User ID: 1074790 80597
Reviewed Dec. 5, 2012

"This recipe is absolutely wonderful! Light and delicious. The few rolls left over (somehow got into the fridge) were even better the next day. My husband filled them with turkey and cranberry sauce and called them blissful.

Couldn't resist using the dough in a sticky bun recipe with pecans, mmmmm good!"

MY REVIEW
joyboojoy User ID: 3381709 81649
Reviewed Nov. 28, 2012

"FANTASTIC RECIPE!

MY DAD IS ON A LOW SODIUM DIET SO I ONLY USED 1 TSP. SALT, UNSALTED BUTTER AND FRESH SWEET POTATOES INSTEAD OF THE CANNED AND YOU COULD NOT TELL AT ALL! THIS WILL REMAIN ONE OF MY "GO TO" RECIPES!"

MY REVIEW
61daisies User ID: 3736715 42105
Reviewed Nov. 26, 2012

"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."

MY REVIEW
chocolove User ID: 3231923 28665
Reviewed Nov. 21, 2012

"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!"

MY REVIEW
bettysund User ID: 6822742 63554
Reviewed Nov. 20, 2012

"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?"

MY REVIEW
IslandWife User ID: 6007790 63553
Reviewed Nov. 19, 2012

"Delicious! These will become a standard in our house - I can't wait to have them for Thanksgiving!"

MY REVIEW
Hotmom2boys User ID: 6163068 28162
Reviewed Feb. 2, 2012

"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!"

MY REVIEW
NevadaRose User ID: 4283670 80596
Reviewed Nov. 27, 2011

"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!"

MY REVIEW
wawadehut User ID: 4150791 45195
Reviewed Nov. 18, 2011

"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!"

MY REVIEW
aimeesoll User ID: 1184339 74836
Reviewed Jan. 11, 2010

"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."

MY REVIEW
Joyce726 User ID: 2127353 72404
Reviewed Nov. 25, 2009

"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"

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