baking · Dessert · holiday

Mini Sweet Potato Pie Bites

Are you a sweet potato or a pumpkin pie fan?

Pumpkin pie seems to be the clear winner, with most people making or buying the dessert for Thanksgiving and Christmas.

Sweet potato pie, though, started gaining more popularity over the last few years thanks to the famous Patti LaBelle pies you can buy at Walmart. Sure, sweet potato pie has been a Southern favorite for decades, but it hasn’t gained widespread fame across the U.S. like pumpkin pie has.

My family always makes pumpkin pie for Thanksgiving, but I’m now leaning more toward sweet potato pie. It takes a bit more effort to make–you have to bake and then scoop out the sweet potatoes–but the flavor is phenomenal.

You can make mini pies, too, with a tube of crescent roll dough and some marshmallows plus a few other ingredients. I actually prefer these little bites because they combine oven-baked marshmallow sweet potatoes with its pie form.

Serve these topped with a drizzle of maple syrup and you’ve got the perfect dessert bite for Thanksgiving!


Mini Sweet Potato Pie Bites

  • Servings: 6-8
  • Difficulty: Easy
  • Print

The perfect bite of sweet potato pie made with marshmallows and crescent rolls.


  • 3 large sweet potatoes, scrubbed
  • 1/4 cup packed brown sugar
  • 2 TBS. heavy cream
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pure vanilla extract
  • Pinch of salt
  • 1 (8 oz) package of crescent rolls
  • 3/4 cup mini marshmallows
  • Maple syrup, for serving
  • Directions

    1. Preheat oven to 375 degrees. Grease a 12-hole muffin tin with cooking spray.
    2. Cut both ends off sweet potatoes and DO NOT PRICK. Microwave sweet potatoes, one at a time, for 7-8 minutes in the microwave until soft. Cut sweet potatoes in half once they are cool enough to handle and scoop out the insides. Discard the peels.
    3. In a small bowl, combing cooked sweet potatoes with cream, cinnamon, vanilla, brown sugar, and salt. Mash until smooth.
    4. On a lightly floured surface, roll out crescent dough, pinching together the seams. Cut into 12 squares.
    5. Place one square of crescent roll dough into a greased muffin tin. Spoon a heaping tablespoon of the sweet potato filling on top. Top with 6-7 mini marshmallows, covering most of the top of the sweet potatoes. Repeat for the remaining 11 crescent squares.
    6. Bake for 15 minutes or until marshmallows are toasted and rolls are browned. Let cool and then serve drizzled with maple syrup.

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