Sweet Potato Chicken and Mustard Dumplings

Tiffany Bannworth


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.


★★★★★ 1 vote

30 Min
55 Min


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  • 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
  • 1 Tbsp
    paprika, hot
  • 1 tsp
    curry powder (optional)
  • 2 Tbsp
    italian seasoning
  • 2 Tbsp
    lemon pepper salt

  • 1 1/2 c
  • 1/2 c
    wheat flour
  • 1/2 tsp
    kosher sea salt
  • 2 Tbsp
    spicy dijon mustard
  • 1/2 c
  • ·
    enough milk to make a paste

How to Make Sweet Potato Chicken and Mustard Dumplings


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

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