Preheat oven to 375 and grease a mini muffin tin well. Pierce sweet potatoes 3-4 times each with a fork. Place potato on microwave-safe plate and microwave for 15 minutes or until fork tender.
When potatoes are cooked through, scrape the filling into a large bowl and discard the skins. Using a potato masher or fork, mash the sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt; whisk to combine.
On a lightly floured surface, roll out the crescent dough and pinch together the seams. Cut into 24 squares and place in muffin tin cups.
Spoon a heaping tablespoon of the sweet potato mixture into each crescent square then top with mini marshmallows. Bake until each crescent pastry is golden brown, about 15 minutes. Add a pecan into the center of each bite and bake 5 more minutes. If desired, brush with maple syrup before serving.
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 408 (27%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 20.4mg||6 %|
|Sodium 975.5mg||34 %|
|Potassium 1647.5mg||43 %|
|Total Carbohydrate 281.5g||83 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 263.7g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1528
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