Sweet Potato Crescents Recipe
- 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
- 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.
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
"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!"
"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."
"These were a big hit for Thanksgiving. Highly recommend."
"Made these for Thanksgiving... When it came time for leftovers, the rolls were the most requested!"
"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."
"Delicious. This made a lot of rolls. I did freeze and followed the recipe for freezing from the button rolls."
"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 family loves these! I have been making them for years."
"Excellent rolls. Light as a feather. I use fresh cooked sweet potatoes. Great any time of the year!"
"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?"
"Great recipe!!!! my whole family liked it alot!!! I will be making these again!"
"Beautiful and very tasty just as written."
"Could these we make into regular rolls instead of crescent?"
"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."
"Big hit w/entire family."
"Big hit w/entire family."
"Big hit w/entire family."
"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!"
"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!"
"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!"
"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?"
"Delicious! These will become a standard in our house - I can't wait to have them for Thanksgiving!"
"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!"
"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!"
"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!"
"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."
"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"