SWEET POTATO, CREAM CHEESE AND MARSHMALLOW CRESCENT ROLLS
This recipe for Sweet Potato Crescent Rolls is one you will make over and over again. Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream. Children will love it as a snack with milk. I love sweet potatoes and I could eat this whole thing by myself. If you like sweet potatoes as much as I do, I think you will love this recipe.
Sweet Potato Crescent Rolls
2 medium sized sweet potatoes, cooked and peeled or about 2 cups
4 tablespoons butter or 1/4 cup
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons milk
1 egg
2 (12 ounce) cans regular crescent rolls
2 cups miniature marshmallows
1/2 cup chopped nuts (walnuts or pecans)
4 ounces cream cheese
TOPPING
3/4 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
Boil (or bake) sweet potatoes until tender, remove from water, drain and peel. Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg. Mash with potato masher and then stir to make sure all ingredients are mixed well. Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish) Pinch edges together to make a bottom crust. Spread the sweet potatoes over the rolls. (See photos below) Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients. Place the second can of crescent rolls over the ingredients. Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top. Remove from oven and let cool. Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave. Makes about 12 servings. Enjoy!
Note: You could probably make this with canned sweet potatoes, too. I have not tried it using the canned sweet potatoes.
Sweet Potato Crescent Rolls
Ingredients
- 2 medium sized sweet potatoes cooked and peeled or about 2 cups
- 4 tablespoons butter or 1/4 cup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons milk
- 1 egg
- 2 12 ounce cans regular crescent rolls
- 2 cups miniature marshmallows
- 1/2 cup chopped nuts walnuts or pecans
- 4 ounces cream cheese
TOPPING
- 3/4 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Boil (or bake) sweet potatoes until tender, remove from water, drain and peel. Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg. Mash with potato masher and then stir to make sure all ingredients are mixed well.
- Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish) Pinch edges together to make a bottom crust. Spread the sweet potatoes over the rolls.
- Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients. Place the second can of crescent rolls over the ingredients. Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top. Remove from oven and let cool.
- Whisk together the topping ingredients and drizzle over rolls.
Notes
Don’t Forget to Pin! 
If you like this recipe, you might also like my recipe for Crescent Cherry Cheesecake Bars.
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