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Sweet Potato Crescents

 Sweet Potato Crescents
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
36 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup butter, melted


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 13-15 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 3 dozen.

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Sweet Potato Crescents (continued)

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.