Sweet Potato Chicken and Mustard Dumplings

Tiffany Bannworth

By
@MissAnubis

This is a healthier version of a Southern favorite.

Make the sauce as thick or thin as you desire.

This can even be served as a stew with a couple of spoonfuls of rice added.

Remember to make the same day as my
Harvest Corn Sweet Potato Bread.


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

55 Min

Ingredients

CHICKEN AND VEGETABLES

5
pieces of chicken
4
sweet potatoes, diced
water to cover
1 c
mashed sweet mashed potatoes
2
onions, sliced
2 c
carrots, diced
1 c
leeks, diced
1 c
mushrooms, sliced
2 c
cream or whole milk
2 Tbsp
worcestershire sauce
1 c
white wine
1 Tbsp
cayenne
1 Tbsp
paprika, hot
1 tsp
curry powder (optional)
2 Tbsp
italian seasoning
2 Tbsp
lemon pepper salt

DUMPLINGS

1 1/2 c
flour
1/2 c
wheat flour
1/2 tsp
kosher sea salt
2 Tbsp
spicy dijon mustard
1/2 c
oil
enough milk to make a paste

Directions Step-By-Step

1
In a large pot with a lid, place the chicken and diced sweet potatoes. Bring to a boil then drop the temperature to medium. Cover with a lid.
2
When chicken is fully cooked, scoop out chicken and debone. Shred and add back to the pot.
3
Add the rest of the vegetables. Cook for 20 minutes.
4
Add the rest of the chicken and vegetable ingredients, incorporate well. Lower heat to medium low.
5
In a mixing bowl, make the dumpling batter, should be fairly thick. With oil hands, roll into little balls, the largest size being maybe a ping pong ball. Place in pot.
6
Cook for ten more minutes with lid on, then remove lid and reduce down to the desire thickness you like your sauce.
7
This can be served over rice or even cheddar mashed potatoes.

I like to make this the same time I bake my
Harvest Corn Sweet Potato Bread.

That way I am dicing sweet potatoes all on the same day. The sweetness of the bread really complements this dish.