Sweet Potato Dumplings
If you love sweet potatoes and wished there was a way to incorporate them into a holiday meal and you want to think "outside the box" on desserts....this recipe is for you!
Not only are they delicious but it makes a lot to feed a crowd. There are never leftovers (and if there ARE -- they're fabulous warmed up for breakfast)! ENJOY!
1 pkgfrozen sweet potato patties** (8/package), thawed
2 pkgrefrigerated crescent rolls (8/per pkg)
1 1/2 cgranulated sugar
1 1/2 stickbutter, softened
2 Tbspcornstarch (heaping)
2 tspcinnamon, ground
3 tsppure vanilla extract
1/2 ctoasted walnuts, chopped
How to Make Sweet Potato Dumplings
- Preheat oven to 350^. Grease a 13 x 9 pan and set aside.
Cut potato patties in half (should have 16). Open and separate crescent rolls into 16 triangles. Wrap each sweet potato portion with roll dough making sure to cover completely. Place in prepared pan.
In a medium saucepan, combine water, sugar, butter, cornstarch and cinnamon over low heat until butter is melted. (It will look lumpy with cinnamon floating around but it'll be OK) Remove from heat and add vanilla. Pour over sweet potato bundles in pan. Sprinkle with chopped nuts.
Bake for 45 minutes. Remove and allow to cool slightly before serving.
Yield: 16 dumplings
- **If you choose not to use the frozen patties, fresh sweet potatoes can be cooked and sliced into 2 inch slices then halve them to wrap in crescent dough.