Sweet Potato Crescents Recipe
Sweet Potato Crescents Recipe photo by Taste of Home
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Sweet Potato Crescents Recipe

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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.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 36 servings


  • 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

Nutritional Facts

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


  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, 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.
Originally published as Sweet Potato Crescents in Taste of Home October/November 2000, p29

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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!"

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."

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

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

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!"

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."

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."

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!"

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

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

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


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!"

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