Sweet potato cups

Name: Sweet potato cups
Cuisine: American
Ingredients: 2 Tbs baking spray (give or take); 3 medium sweet potatoes scrubbed clean; 2 Tbs flour for surface; 1/4 cup packed light brown sugar; 2 Tbs heavy cream; 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; 1/2 tsp salt; 1 (8 oz) can refrigerated crescent dough; 30 mini marshmallows; 24 whole pecans; 3 Tbs maple syrup to drizzle over top

Elyse Rose @elyserose

USA

Great appetizer or side dish with out spending lots of time baking a casserole

Elyse Rose @elyserose

USA

Great appetizer or side dish with out spending lots of time baking a casserole

Saved

Ingredients

2 Tbsbaking spray (give or take)
3medium sweet potatoes scrubbed clean
2 Tbsflour for surface
1/4 cuppacked light brown sugar
2 Tbsheavy cream
1/2 tspground cinnamon
1/2 tspvanilla extract
1/2 tspsalt
1 (8 oz)can refrigerated crescent dough
30mini marshmallows
24whole pecans
Optional
3 Tbsmaple syrup to drizzle over top

Saved

Steps

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 potatoes on microwave-safe plate and microwave 15 minutes. If your potatoes aren't fork tender after 15 minutes, piercer a few more holes and do 45 more seconds, if still not done add 30 more seconds.
2

While potatoes are cooking, On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in muffin tin cups.
3

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.
4

Spoon a heaping tablespoon of sweet potato mixture into each crescent
square, then top with mini marshmallows and bake until crescent pastry is golden, 12-14 minutes.
5

Turn oven down to 350. Place a pea an on top of each one and bake for three more minutes. If desired pour a little syrup over them.