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If you’re a fan of sweet potato casserole (especially sweet potato casserole with<\/em> marshmallows), then let us introduce your new favorite Thanksgiving appetizer. A guarantee: You will NOT be able to stop eating these little guys. They’re the perfect amount of sweet and savory, so you can serve them before or after the big meal! Plus, they couldn’t be easier to make. Using crescent dough\u2014one of our favorite appetizer hacks\u2014these bites are the best way to serve up all the same flavors of the classic holiday casserole in a shareable, bite-sized form. <\/p>\nMade these bites? Let us know how it went in the comments below!<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\nRead More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Preheat oven to 375\u00b0 and grease a mini muffin tin with cooking spray. Pierce sweet potatoes\u00a03 to\u00a04 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.<\/li>\nStep\u00a0<\/span>2<\/span>When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.<\/li>\nStep\u00a0<\/span>3<\/span>On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in\u00a0muffin tin cups.<\/li>\nStep\u00a0<\/span>4<\/span>Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, 12-15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
Made these bites? Let us know how it went in the comments below!<\/p>\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\nRead More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Preheat oven to 375\u00b0 and grease a mini muffin tin with cooking spray. Pierce sweet potatoes\u00a03 to\u00a04 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.<\/li>\nStep\u00a0<\/span>2<\/span>When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.<\/li>\nStep\u00a0<\/span>3<\/span>On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in\u00a0muffin tin cups.<\/li>\nStep\u00a0<\/span>4<\/span>Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, 12-15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
PHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\nRead More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Preheat oven to 375\u00b0 and grease a mini muffin tin with cooking spray. Pierce sweet potatoes\u00a03 to\u00a04 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.<\/li>\nStep\u00a0<\/span>2<\/span>When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.<\/li>\nStep\u00a0<\/span>3<\/span>On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in\u00a0muffin tin cups.<\/li>\nStep\u00a0<\/span>4<\/span>Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, 12-15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
Read More<\/button><\/p>\n<\/section>\n\n\nAdvertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n\n\n\nIngredients<\/h2>\nSee All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Preheat oven to 375\u00b0 and grease a mini muffin tin with cooking spray. Pierce sweet potatoes\u00a03 to\u00a04 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.<\/li>\nStep\u00a0<\/span>2<\/span>When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.<\/li>\nStep\u00a0<\/span>3<\/span>On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in\u00a0muffin tin cups.<\/li>\nStep\u00a0<\/span>4<\/span>Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, 12-15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
Advertisement – Continue Reading Below<\/p>\n<\/div>\n<\/div>\n
See All Nutritional Information<\/button><\/p>\nPrint<\/button><\/div>\n<\/div>\n<\/section>\n\n\n\n\nStep\u00a0<\/span>1<\/span>Preheat oven to 375\u00b0 and grease a mini muffin tin with cooking spray. Pierce sweet potatoes\u00a03 to\u00a04 times with a fork. Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren’t fork tender after 15 minutes, continue microwaving in 30 second increments.<\/li>\nStep\u00a0<\/span>2<\/span>When potatoes are cooked through, scrape filling into a large bowl and discard skin. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine.<\/li>\nStep\u00a0<\/span>3<\/span>On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in\u00a0muffin tin cups.<\/li>\nStep\u00a0<\/span>4<\/span>Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, 12-15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\n<\/div>\nPHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
PHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER<\/span><\/figcaption><\/p>\n<\/div>\n<\/div>\n<\/section>\n\n
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