Sweet Potato Chicken and Mustard Dumplings

Name: Sweet Potato Chicken and Mustard Dumplings
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8-10
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

By Tiffany Bannworth
@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 vote5

Comments:

8 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
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How to Make Sweet Potato Chicken and Mustard Dumplings

Step-by-Step

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