These sweet potato dumplings are are a great appetizer to make year-round but are especially perfect to make around the holidays.
Blue Ribbon Recipe
If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet potato and creates the dumpling. While cooking, it is swimming in a buttery and sweet syrup. Dusted with cinnamon it's the perfect complement of flavors.
Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
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.
After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
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.
Remove from heat and stir in the vanilla extract.
Pour the sugar mixture over the dumplings.
Sprinkle with cinnamon.
Bake in the preheated 350° F oven for 35 to 40 minutes.
Let sit 15-20 minutes before serving.
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