Sweet Potato Chicken and Mustard Dumplings

3
Tiffany Bannworth

By
@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:
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

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.

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