Sweet Potato Crescent Rolls
45 min
1 hr 45 min



4 to 4 1/2 cups all-purpose flour

1/4 cup sugar

1 (1/4-ounce) package quick rise active dry yeast

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup cooked, mashed sweet potatoes

1/4 cup Land O Lakes® Butter

1 cup milk

1 large Land O Lakes® Egg, slightly beaten


2 tablespoons Land O Lakes® Butter, melted


Land O Lakes® Butter, melted, if desired

How to make

  1. STEP 1

    Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in bowl.

  2. STEP 2

    Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat 3 minutes at medium speed, scraping bowl often.

  3. STEP 3

    Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 6-9 minutes or until smooth and elastic.

  4. STEP 4

    Place dough into greased bowl; turn greased-side up. Cover; let rise in warm place 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)

  5. STEP 5

    Punch down dough; divide dough in half. Roll half of dough on lightly floured surface into 12-inch circle. Brush with 1 tablespoon melted butter. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.

  6. STEP 6

    Place crescents, point-side down, onto greased baking sheet; curve slightly. Repeat with remaining dough. Cover; let rise 20 minutes or until double in size.

  7. STEP 7

    Heat oven to 375°F. Bake 10-12 minutes or until golden brown. Brush warm rolls with melted butter, if desired.


3.5Fat (mg)
15Cholesterol (mg)
130Sodium (mg)
22Carbohydrates (g)
<1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  November 17, 2016

I have been making these rolls since 2001 and it wouldn't be Thanksgiving without them! It is a rule around the house that the batch is doubled if not tripled. So easy to make and so delicious.

— says MARDELL
  July 06, 2013

I made this recipe and took hot dogs and made "Pigs In a Blanket". They just melted in your mouth! They were very easy to make. I will defiantly make these again. A new favorite!

— says Anonymous
  November 18, 2012

I made these to go with chicken chili, they turned out beautifully. This will definitely go into my favorite recipes book.

— says Wendy
  November 26, 2011

I used 1/2 sweet potato and 1/2 cooked winter squash. The flavor was outstanding!

— says Kel
  November 26, 2011

Alot of flavor with the spices added - fit perfectly into our Thanksgiiving menu.

— says Kel
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