Sweet Potato Crescent Bites Are The PERFECT Thanksgiving Appetizer
Preheat the oven to 450°F. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on two baking sheets lined with parchment paper, taking.
Sweet Potato Crescent Rolls SundaySupper Wholistic Woman
Directions. Step 1 Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. Step 2 Bake until tender.
Flaky and Sweet Fall Cinnamon Crescent Bites Sippy Cup Mom
Preheat oven to 400°F and grease a sheet pan with nonstick cooking spray. In a small microwavable bowl, add the butter, maple syrup, and ground cinnamon. Microwave until melted for about 30 seconds then stir to combine. Add sweet potato rounds to a large bowl and drizzle the melted butter mixture over the potatoes.
Sweet Potato Bites with Marshmallows
Directions. Step 1 Preheat oven to 375° and grease a mini muffin tin with cooking spray. Pierce sweet potatoes 3 to 4 times with a fork. Place potato on microwave-safe plate and microwave 15.
Sweet Potato Crescent Bites Are The PERFECT Thanksgiving Appetizer
Preheat the oven to 350°F. Line a cookie sheet with foil and spray with non-sticks pray (or line with parchment paper). Lay the sweet potatoes, in a single layer, on the prepared cookie sheet. In a small bowl, add the butter, maple syrup, brown sugar, and cinnamon. Place in the microwave for 1 minute.
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Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.
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Brush sheets with 1/2 tablespoon olive oil each. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper.
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Spray rounds with cooking spray, sprinkle on a little sea salt and bake at 375°F for 35 minutes, flipping once around the 15 minute mark. While the sweet potatoes are roasting, add the pecans to a small baking sheet and place in the heated oven for about 5-10 minutes to toast.
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Instructions. Preheat the oven to 375 degrees. Line a baking pan with parchment paper. Slice the potatoes into half inch slices. Discard the ends of the potatoes.
Loaded Sweet Potato Bites » A Healthy Life For Me
Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. Add a pecan to the center of each bite and bake 5 minutes more. If using, brush pecans with maple syrup before serving.
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Bake for 30 to 40 minutes or until fork-tender. Scrape the sweet potatoes into a large bowl and discard the skin. Mash until smooth. Add the brown sugar, heavy cream, cinnamon, vanilla extract and salt. Using a rubber spatula, mix until fully incorporated. Lightly dust a flat work surface with flour.
Sweet potatoes boiled a little, then wrapped in crescent rolls. boil 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
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Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, heavy cream, cinnamon, vanilla, and salt and whisk to combine. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares and place in muffin tin cups. Spoon a heaping tablespoon of sweet potato mixture into each crescent.
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Place the potatoes in a bowl and mash well. Stir in the 1/2 cup parmesan cheese, the manchego, and a pinch each of salt and pepper. Stick in the freezer to chill for a few minutes. 3. Combine the Panko, paprika, cayenne, onion powder, and garlic powder in a shallow bowl. Line a baking sheet with parchment paper. 4.
Sweet Potato Crescent Bites Are The PERFECT Thanksgiving
To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine. Evenly brush the mixture over the tops of the sweet potato slices. Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender.
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Instructions. Preheat oven to 400°F and set aside a large baking sheet. Remove the goat cheese from the fridge to soften. Cut the sweet potatoes into 1/4 - 1/2 inch round slices and place them in a large bowl. Drizzle them with olive oil and sprinkle with salt.