Sweet Potato Crescent Bake Recipe


  • 2 medium sized sweet potatoes, cooked and peeled or about 2 cups
  • 4 TBSP butter
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 TBSP heavy whipping cream
  • 1 egg
  • 2 cans crescent rolls
  • 2 cups mini marshmallows
  • 1/2 cup chopped pecans
  • 4 ounces cream cheese
  • Topping:
  • 3/4 cup powdered sugar
  • 23 TBSP heavy cream
  • 1 teaspoon vanilla extract


Bake sweet potatoes until tender, let cool and peel.

Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, cream and egg; mix until well combined.

Place one can of the crescent rolls in a 9 x 13 baking dish but do not spray it with nonstick spray. Pinch edges together to make a bottom crust.

Spread the sweet potatoes over the rolls.

Sprinkle on the 2 cups of miniature marshmallows and the chopped nuts.

Cut the cream cheese up in small pieces and place on top of all the ingredients.

Unroll the second can of crescent rolls and pinch together to make the top crust. Place on top of the other 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.