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Scrumptious Sweet Potato Crescent Rolls


These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds! 

basket full of sweet potato crescent rolls Scrumptious Sweet Potato Crescent Rolls

How to Make Sweet Potato Rolls

I used an instant yeast for this recipe.  The recipe calls for 2 rises and mine took about an hour each.  The only tricky part about these rolls is making them into crescents.  You cut the dough into two halves and roll reach portion into a circle to cut like a “pizza.” You’ll see below I cut mine into 8 slices… but I would recommend cutting 10 slices and rolling the dough even thinner.  Some of my rolls ended up a little large, so remember that they’re going to rise again after you shape them!

Then take each pizza slice and start rolling them by the larger end and rolling toward the point!

How to make Scrumptious Sweet Potato Crescent Rolls

Tuck the point under the roll and place on your baking sheet for the second rise!

The recipe calls for whole wheat flour but you can use any flour that works for your family! I used a combination of whole wheat and all purpose flour for my rolls and they turned out great!

Healthy Scrumptious Sweet Potato Crescent Rolls

These rolls taste great with a little bit of butter (or herb butter), honey or alone! I love them best when they’re warm, so zap them in the microwave before serving for dinner!

Healthy Scrumptious Sweet Potato Crescent Rolls
Scrumptious Sweet Potato Crescent Rolls

Love rolls as much as we do?  You need to try our Mini Cinnamon Roll recipe!


basket full of sweet potato crescent rolls
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4.1 from 18 votes

Sweet Potato Rolls

These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds! 

Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 20 1 roll
Calories: 134kcal



  • In a KitchenAid stand mixer with the bread hook or in a large bowl, combine 1 1/2 cups whole wheat flour, sugar, yeast, salt, cinnamon, nutmeg, ginger and allspice.
  • In a large saucepan combine sweet potatoes (cooked and well mashed), milk and butter until smooth.  You want this mixture to only be WARM, not hot. Too hot and it will kill the yeast.
  • Add sweet potato mixture to flour mixture and beat with bread cook for 2 minutes, scraping down the sides of the bowl as needed.
  • Beat egg in a small bowl and add to dough.
  • Mix for 3 minutes.
  • Slowly add remaining flour (this can be a combo of whole wheat and AP flour) until the dough is easy to handle (not too sticky).  I added about 2 1/2 cups at this stage but it can vary based on the brand of flour you use.
  • Knead dough by hand or using your bread hook for 7 minutes.  Place in a greased bowl, cover with a cloth and let rise until doubled in size.
  • Punch down dough, separate into two large dough balls and roll one into a thin (about 1/4 inch in thickness) circle.  Brush with 1 tablespoon of soft or melted butter and use a pizza cutter to cut pizza slices of dough. I cut mine into 8 slices but my rolls ended up being quite large, I recommend cutting 10 slices.
  • Roll each slice starting at the largest end and rolling toward the point to make your crescent rolls.  Place on a greased cookie sheet or casserole dish.
  • Let rise again until doubled in size.
  • Preheat oven to 350 degrees.
  • Bake for 12-15 minutes or until golden brown.


Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 141mg | Fiber: 3g | Sugar: 4g
Keyword : Sweet Potato Rolls



Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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Recipe Rating


These rolls are really forgiving. I’ve substituted more whole wheat flour for the bread flour, used canola oil instead of butter, skipped brushing the wedges with melted butter…they still turn out great!

These look great! I have a recipe for sweet potato biscuits that are so yummy, but this one look healthier than mine!

Hooray! I’m so glad you liked these. My mom just asked me to make them for Easter dinner! I can’t wait to make them again.

Love your blog! I love sweet potatoes as well and try to use them in various forms. I love this idea since my kids have had regular crescent rolls before & love them.

Question? The first part of this says to add all ingredients to a bread mixer, or by hand. Does that mean you can make these in my bread machine or would I have to do them differently if I wanted to make them in my bread machine? Just checking cause I want to make them for T-day (Thanksgiving day) and really want them to turn out well. I’d appreciate it if you could let me know soon.
Mary Lord

Comment I just made I see it was added and says it was made at 2:39 p.m. I don’t know where you are located, but here in Pa, it’s 5:41 p.m. Just thought you should know so you could correct that. This comment is being made at 5:41 p.m.
Mary Lord

Mary… when I wrote mixer, I meant a type of mixer with a kneading attachment, like a kitchen aid. I’ve heard you can use any recipe for a bread mixer though, but you may have to cut the recipe in half to fit! Good luck!

Hi Nicola! Unfortunately I’m not familiar with the settings on that machine. But as long as your dough is well-incorporated after 7 minutes of mixing, it should be ready to rise.

I made these last Thanksgiving and stuffed a little wax paper wrapped note in each. A huge hit and everyone loved them! Question for this year–Can I make ahead and freeze? If yes, should I freeze before or after baking crescents?

Hi Lori, I think these would freeze well before baking! I would shape them, then par-freeze on a parchment-paper lined cookie sheet (so they don’t stick together) then store them in a zip-top freezer bag.

How far in advance can you make the dough? Was hoping to make on Wednesday, refrigerate overnight and then pick up at step #8 on Thursday morning. Does that work or would it mess with the rising?

Hi Cindy, I haven’t tried this so I’m not really sure how it would affect rising. But I’m all about experimenting so I say give it a go!