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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
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    3 dozen


  • 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 Facts
1 roll: 123 calories, 4g fat (2g saturated fat), 9mg cholesterol, 119mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 2g protein.
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Average Rating:
  • DDPLoeches
    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.

  • 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