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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

Servings:
18 Puffs

Ingredients

  • 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

Instructions

  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.

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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