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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In 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.
2When chicken is fully cooked, scoop out chicken and debone. Shred and add back to the pot.
3Add the rest of the vegetables. Cook for 20 minutes.
4Add the rest of the chicken and vegetable ingredients, incorporate well. Lower heat to medium low.
5In 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.
6Cook for ten more minutes with lid on, then remove lid and reduce down to the desire thickness you like your sauce.
7This 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.