Rating: Unrated
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These sweet potato crescent rolls are a family favorite, given to me by a very special friend!


Recipe Summary test

35 mins
15 mins
1 hr 45 mins
2 hrs 35 mins
36 rolls


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place water in a large bowl. Add yeast and stir to dissolve. Let stand for 5 minutes.

  • Mash sweet potatoes in a small bowl, then add to yeast mixture with sugar, shortening, egg, and salt; beat with an electric mixer until combined. Beat in 3 cups flour, then add remaining flour, 1 cup at a time, until a stiff dough forms.

  • Turn dough onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

  • Punch dough down and divide into 3 equal pieces. Roll each piece into a 12-inch circle, then cut each circle into 12 wedges. Brush wedges with melted butter and roll, starting from the wide ends, into crescent shapes. Place crescents, pointed-ends down, on greased baking sheets. Let rise until doubled in size, about 40 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove from baking sheets to cool on wire racks.

Nutrition Facts

126 calories; protein 2.4g; carbohydrates 18.9g; fat 4.5g; cholesterol 8.6mg; sodium 117.5mg. Full Nutrition

Reviews (1)

Rating: 5 stars
These turned out great. I used fresh mashed sweet potatoes and unsalted butter instead of shortening. I made half a batch and still used one egg. My kids loved them. Read More