These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds!
Old Becomes New Again
Today I’m reviving an old recipe that the Super Healthy Kids Family just loves! Amy first wrote about these Scrumptious Sweet Potato Crescent Rolls back in 2010 and now I (Lizzy) got to take brand new photos and remind you all of this treasured recipe! And look at that gorgeous color! Not only are sweet potatoes healthy but they make these dinner rolls really pop on the table!
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!
OUR LATEST VIDEOS
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!
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!
Love rolls as much as we do? You need to try our Lion House Rolls recipe!
I don’t see what temperature to bake these at?
I’m so sorry, I added that in! 350 degrees!
Thank you!
I just made the rolls< they are very good, thanks again:=)
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!
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.
Sincerely,
Mary Lord
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.
Thanks,
Mary Lord
[…] Sweet Potato Crescent Rolls […]
[…] Mushroom soup fruit salad and sweet potato crescent rolls […]
[…] soup and Sweet potato crescent rolls (can’t stop making […]
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.
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.
My kids LOVED these (and so did I)! My 5yr daughter declared them the “yummiest healthy food ever!”.
I know my kids would love these.. me too!
These look great! I have a recipe for sweet potato biscuits that are so yummy, but this one look healthier than mine!
YUM!
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!
YUM! I’m always on the lookout for more ways to use sweet potatoes!