Sweet Potato Chicken and Mustard Dumplings

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 vote

Comments:

8 Comments

Serves:

8-10

Prep:

30 Min

Cook:

55 Min

Ingredients

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
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

How to Make Sweet Potato Chicken and Mustard Dumplings

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.