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Sweet Potato Puffs

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Grab your favorite puffy winter coat and a tray full of these Sweet Potato Puffs for your next holiday gathering.

These bite size morsels will quickly become a staple at your holiday table for years to come. Squares of buttery flakey Pillsbury crescent roll dough are filled with sweet potato puree and topped with a mini marshmallow and a dusting of toasted walnuts to a sweet potato casserole you can hold in your hand!

Sweet Potato Puffs
Sweet Potato Puffs

18 Puffs


  • 2 Pillsbury Buttery Flakey Crescent Roll Tubes
  • 2 medium sweet potatoes
  • ½ cup heavy cream
  • ¼ cup Heinen’s Maple Syrup
  • 2 Tbsp. Heinen’s Clover Honey
  • 1 tsp. pumpkin pie seasoning
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • 24 mini marshmallows
  • ½ cup chopped or whole walnuts
  • Heinen’s Avocado Oil Cooking Spray
  • Salt


  1. Preheat oven to 450˚F. Spray muffin tin with avocado oil cooking spray and set aside.
  2. Bring a large pot of water to a boil. Peel and dice sweet potatoes. When water is boiling, add sweet potatoes and boil over high heat until fork tender, about 10 minutes.
  3. While the sweet potatoes are cooking, place chopped walnuts on a parchment paper-lined baking sheet and spray with avocado oil cooking spray. Sprinkle with salt and place them in the 450˚F oven and bake for 5-7 minutes or until they become fragrant. Make sure to watch them so they don’t burn.
  4. Unroll the crescent roll dough. Pinch together the serrated cuts to form one large sheet of dough then slice each roll of dough into 12 equal-sized squares.
    Place each square into a muffin tin and press down so the dough touches the bottom and sides of the tin.
  5. Once the potatoes are fork tender, drain and add into a food processor or high powered blender. Add heavy cream, honey, maple syrup and spices. Blend until smooth.
  6. Fill each puff with about a tsp. of the sweet potato puree or until it comes to the puff’s top edges. Don’t over fill. Top each with a mini marshmallow and some of the toasted walnuts.
  7. Place the puffs into the 450˚F oven and bake for 7 minutes or until the dough turns golden brown and the marshmallows start to puff up and brown slightly.
  8. Remove from the oven and, if you’re feeling fancy, drizzle with more honey.

Sweet Potato Puffs

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

The Bite Size Pantry, Lauren Schulte
By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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