Sweet Potato Crescents
Total TimePrep: 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 large egg
- 1-1/2 teaspoons salt
- 5 to 5-1/2 cups 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, 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.
Nutrition Facts1 roll: 123 calories, 4g fat (2g saturated fat), 9mg cholesterol, 119mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 2g protein.
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Apr 17, 2020
We really enjoyed these! I used 2 cups of sweet potatoes that I cooked and pureed; they were leftovers, so I warmed them slightly in the microwave, to about 100F. I accidentally left out the shortening (which I was going to change to butter anyway and then forgot to add it), but the croissants were still really good. My husband thinks I should try them again "the right way" so he can give an accurate rating! I'll have to wait till I have sweet potatoes again, though.
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!
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.
Dec 5, 2014
These were a big hit for Thanksgiving. Highly recommend.
Nov 30, 2014
Made these for Thanksgiving... When it came time for leftovers, the rolls were the most requested!
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.
Nov 28, 2014
Delicious. This made a lot of rolls. I did freeze and followed the recipe for freezing from the button rolls.
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!
Nov 5, 2013
My family loves these! I have been making them for years.
Sep 20, 2013