Sweet Potato Dumplings are delicious and so easy to make! These dumplings are similar to my Apple Dumplings and they sure are good.
I’ve always loved sweet potatoes. Because it is, well, sweet. You can fry it, bake it, casserole it or souffle it. Sweet potato fries? I’m all in!
A while back, some church members and I had prepared food for a bereaved family. Everyone who participated met at the church with their covered dishes. As I was helping load a car with the food, I happened to pick up a casserole dish over-flowing with mounds of pillowy, tender dough, filled with creamy sweet potatoes, floating in a slightly sweet, cinnamon kissed syrup.
It was Sweet Potato Dumplings and they smelled amazing. I instantly fell in love with the aroma. The thought, very briefly, crossed my mind as to whether one dumpling would be missed. Hey, it was almost lunchtime and I was hungry. I just said no.
The private investigator in me found out that Diane, the mom to my son-in-law, had made the dumplings, so I had to get the recipe.
She promptly brought it to me at our next church service, all written out on a cute little recipe card. So today’s shout out goes to Diane. Yum-O and thanks a billion!
I made these on Thanksgiving as a side dish instead of my usual sweet potato casserole. They were a tremendous hit. Thanks again, Diane!
Sweet Potato Dumplings
Preheat oven to 350° F. Separate crescent rolls. Slice the pre-cooked sweet potato in half lengthwise. Place a heaping tablespoon of sweet potato in the middle of the crescent roll. Roll up, tucking in the ends.
After you finish rolling the sweet potatoes up, place in a 9″x13″ glass baking dish with the pointy end of the crescent roll facing down.
In a saucepan, combine the water, sugar, and cornstarch. Mix well. Add the butter.
Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from heat and stir in vanilla extract. Pour the sugar mixture over the dumplings. Sprinkle with cinnamon and bake for 30-35 minutes or until golden brown.
How To Bake Sweeet Potatoes
This recipe calls for baked sweet potatoes. Before baking, wash potatoes well and dry. Line a baking sheet with foil (sweet potatoes may leak while they are cooking). Poke several holes in your sweet potatoes (5-6) and bake at 425º F. Bake for 50 minutes or until potatoes are tender – when a fork is stuck into the thickest part and there is no resistance.
For dessert: Serve warm with a big scoop of Blue Bell vanilla ice cream.
- 2 tubes of crescent rolls (8 counts each)
- 2 medium sweet potatoes, baked
- 1 cup of water
- 1 cup of sugar
- 6 Tablespoons butter
- 1/2 Tablespoon cornstarch
- 1 teaspoon vanilla extract
- Cinnamon for sprinkling on top
- Preheat oven to 350° F.
- Slice the cooked sweet potato in half lengthwise. Place a heaping tablespoon of sweet potato in the middle of the crescent roll. Roll up, tucking in the ends.
- Place in a 9x13 glass baking dish with the pointy end of the crescent roll facing down.
- In a saucepan, combine the water, sugar, and cornstarch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from heat and stir in the vanilla extract. Pour the sugar mixture over the dumplings. Sprinkle with cinnamon and bake for 30-35 minutes.
- Serve with vanilla ice cream (optional)
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 114Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 55mgCarbohydrates 17gFiber 1gSugar 14gProtein 1g
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