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Sweet Potato Dumplings

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Sweet Potato Dumplings wrap tender sweet potato pieces in flaky crescent dough and bake them in a rich cinnamon-butter sauce until golden. Served warm with the syrupy sauce, they make a comforting dessert for fall gatherings and holiday meals.

Ingredients

  • 2 medium sweet potatoes
  • 1 package refrigerated crescent roll dough, 8-count
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3/4 cup water or lemon-lime soda
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans, optional
  • Vanilla ice cream or whipped cream, for serving, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  2. Peel the sweet potatoes and cut them into 8 thick wedges or pieces that will fit comfortably inside the crescent dough.
  3. Boil or steam the sweet potato pieces until slightly tender but still firm enough to hold their shape. Drain well and let cool slightly.
  4. Separate the crescent roll dough into 8 triangles. Place one piece of sweet potato near the wide end of each triangle and roll the dough around it.
  5. Arrange the wrapped dumplings in the prepared baking dish, leaving a little space between them.
  6. Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt.
  7. Cook briefly, stirring until combined, then pour the cinnamon-butter mixture evenly over the dumplings.
  8. Carefully pour the water or lemon-lime soda around the dumplings without pouring it directly over their tops.
  9. Sprinkle with chopped pecans, if desired.
  10. Bake for 30 to 40 minutes, until the pastry is puffed and golden brown and the sweet potatoes are completely tender.
  11. Let the dumplings rest for 5 to 10 minutes before serving. Spoon the warm cinnamon-butter sauce from the baking dish over each dumpling.

Notes

  • Partially cook the sweet potatoes before wrapping them so they become completely tender without overbaking the pastry.
  • Use lemon-lime soda for a sweeter, more syrupy sauce or water for a less sweet variation.
  • Add chopped toasted pecans for extra crunch and nutty flavor.
  • Ginger, cloves, or allspice can be added for stronger fall spice flavor.
  • For a maple variation, replace part of the sugar with pure maple syrup.
  • Miniature marshmallows can be added during the final few minutes of baking and cooked until softened and lightly browned.
  • Serve warm with vanilla ice cream, whipped cream, caramel sauce, or additional toasted pecans.
  • Store leftovers covered in the refrigerator for 3 to 4 days and reheat in a 325°F (165°C) oven or microwave.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-dumplings/