Sweet Potato Buttermilk Crescent Rolls Recipe Best sweet potato
Directions. Step 1 Preheat oven to 375° and grease a mini muffin tin with cooking spray. Pierce sweet potatoes 3 to 4 times with a fork. Place potato on microwave-safe plate and microwave 15.
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Preheat oven to 400°F and grease a sheet pan with nonstick cooking spray. In a small microwavable bowl, add the butter, maple syrup, and ground cinnamon. Microwave until melted for about 30 seconds then stir to combine. Add sweet potato rounds to a large bowl and drizzle the melted butter mixture over the potatoes.
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Preheat the oven to 425°F and line a large baking sheet with parchment paper. Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
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Bake for 30 to 40 minutes or until fork-tender. Scrape the sweet potatoes into a large bowl and discard the skin. Mash until smooth. Add the brown sugar, heavy cream, cinnamon, vanilla extract and salt. Using a rubber spatula, mix until fully incorporated. Lightly dust a flat work surface with flour.
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Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent.
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Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.
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Bake at 425°F for 20 minutes, flip the sweet potatoes over and bake for about 20 minutes more until fork tender. Add maple syrup and marshmallows. Remove from the oven and gently toss with maple syrup, then top with halved marshmallows. Broil and top with pecans. Place under the broiler and toast for a minute or two until lightly browned.
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To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine. Evenly brush the mixture over the tops of the sweet potato slices. Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender.
Sweet Potato Bites with Marshmallows
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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Brush sheets with 1/2 tablespoon olive oil each. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper.
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Preheat the oven to 350°F. Line a cookie sheet with foil and spray with non-sticks pray (or line with parchment paper). Lay the sweet potatoes, in a single layer, on the prepared cookie sheet. In a small bowl, add the butter, maple syrup, brown sugar, and cinnamon. Place in the microwave for 1 minute.
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Instructions. Preheat the oven to 375 degrees. Line a baking pan with parchment paper. Slice the potatoes into half inch slices. Discard the ends of the potatoes.
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Instructions. Preheat oven to 400°F and set aside a large baking sheet. Remove the goat cheese from the fridge to soften. Cut the sweet potatoes into 1/4 - 1/2 inch round slices and place them in a large bowl. Drizzle them with olive oil and sprinkle with salt.
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Directions. Step 1 Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. Step 2 Bake until tender.
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Step 3: On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in muffin tin cups. Cut into 24 squares and place in muffin tin cups. Step 4: Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is.
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Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.