Sweet Potato Crescents

Name: Sweet Potato Crescents
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 dozen.
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 large egg; 1-1/2 teaspoons salt; 5 to 5-1/2 cups all-purpose flour; 1/4 cup butter, melted

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

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 large egg
1-1/2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
1/4 cup butter, melted

Directions

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 Facts

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

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

Reviews

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Average Rating:

LunkiJude

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

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

Dec 5, 2014

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

Nov 30, 2014

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

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

Nov 28, 2014

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

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

Nov 5, 2013

My family loves these! I have been making them for years.
Nimra01

Sep 20, 2013

Excellent
Aula

Jun 21, 2013

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