Sweet Potato Dumplings Recipes

SWEET POTATO DUMPLINGS

Steps:

• Spray a 13 X 9 X 2 inch baking pan.
• Flatten each biscuit with a rolling pin.
• Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
• Lay in pan appx.
• 8 per side.
• You can overlap them.
• Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
• They may float, but they will settle.
• Bake@ 350F, uncovered, 35-45 minutes until golden brown.

POTATO DUMPLINGS

Steps:

• Peel 10-12 medium potatoes (about 7 cups).
• In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
• In a separate small bowl -- mix the eggs and salt and pepper.
• Pour the egg mixture over the shredded potatoes and using your hands, mix well.
• Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
• Fill a large pot 3/4 full with water and bring to a boil.
• Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
• Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
• Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
• Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

SWEET POTATO DUMPLINGS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. You will need two 11x7 (or equivalent) baking dishes. In a saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the Mountain Dew, water, and lemon juice. Cut the butter in pieces (so it melts quicker) and add to the pot. Bring to a boil over medium-high heat; then boil for 3 to 4 minutes, reducing heat if necessary. Remove from heat, stir in the vanilla. Set aside to cool a bit. On a piece of foil on the counter, unroll the crescents and with a sharp knife cut along the triangle perforations. Cut each of the sweet potato patties in half, you will have 16 pieces. Place one patty half on the wide end of each crescent triangle. Roll up, tucking in the ends. (It's okay if the patties aren't completely covered.) Place 8 of them, with pointy ends of rolls facing down, in each of the baking dishes. Pour half the sauce over each pan of dumplings. Sprinkle tops lightly with cinnamon. Bake for 30 to 35 minutes or until nicely browned. Remove from oven and spoon the thickened sauce over the dumplings. Serve warm with a scoop of vanilla ice cream, or room temperature with whipped cream or topping.

SWEET POTATO DUMPLINGS

Steps:

• 1. Preheat oven to 350° F.
• 2. Cut each patty in half.
• 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
• 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
• 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
• 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
• 7. Remove from heat and stir in the vanilla extract.
• 8. Pour the sugar mixture over the dumplings.
• 9. Sprinkle with cinnamon.
• 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
• 11. Let sit 15-20 minutes before serving.

SWEET POTATO DUMPLINGS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on one side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly., In a small heavy saucepan, combine sugars, water, butter and remaining cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes., Pour over dumplings. Bake, uncovered, 30-35 minutes or until golden brown.

SWEET POTATO PAN DUMPLINGS WITH BACON BUTTER

Steps:

• Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
• Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
• Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
• Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

EASY SWEET POTATO DUMPLINGS

Steps:

• Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
• Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
• Bake in the preheated oven until bubbling, 20 to 25 minutes.

POTATO DUMPLINGS

Steps:

• In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.