Sweet Potato Dumplings Recipe 395 Recipes

SWEET POTATO DUMPLINGS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. You will need two 11x7 (or equivalent) baking dishes. In a saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the Mountain Dew, water, and lemon juice. Cut the butter in pieces (so it melts quicker) and add to the pot. Bring to a boil over medium-high heat; then boil for 3 to 4 minutes, reducing heat if necessary. Remove from heat, stir in the vanilla. Set aside to cool a bit. On a piece of foil on the counter, unroll the crescents and with a sharp knife cut along the triangle perforations. Cut each of the sweet potato patties in half, you will have 16 pieces. Place one patty half on the wide end of each crescent triangle. Roll up, tucking in the ends. (It's okay if the patties aren't completely covered.) Place 8 of them, with pointy ends of rolls facing down, in each of the baking dishes. Pour half the sauce over each pan of dumplings. Sprinkle tops lightly with cinnamon. Bake for 30 to 35 minutes or until nicely browned. Remove from oven and spoon the thickened sauce over the dumplings. Serve warm with a scoop of vanilla ice cream, or room temperature with whipped cream or topping.

SWEET POTATO DUMPLINGS

Steps:

• 1. Preheat oven to 350° F.
• 2. Cut each patty in half.
• 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
• 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
• 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
• 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
• 7. Remove from heat and stir in the vanilla extract.
• 8. Pour the sugar mixture over the dumplings.
• 9. Sprinkle with cinnamon.
• 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
• 11. Let sit 15-20 minutes before serving.

SWEET POTATO DUMPLINGS

Steps:

• Spray a 13 X 9 X 2 inch baking pan.
• Flatten each biscuit with a rolling pin.
• Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
• Lay in pan appx.
• 8 per side.
• You can overlap them.
• Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
• They may float, but they will settle.
• Bake@ 350F, uncovered, 35-45 minutes until golden brown.

EASY SWEET POTATO DUMPLINGS

Steps:

• Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
• Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
• Bake in the preheated oven until bubbling, 20 to 25 minutes.

SWEET POTATO ASIAN DUMPLINGS

Steps:

• Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
• Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
• To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
• To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
• Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
• Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
• Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.

SWEET POTATO DUMPLINGS

Steps:

• Preheat oven to 350^. Grease a 13 x 9 pan and set aside. Cut potato patties in half (should have 16). Open and separate crescent rolls into 16 triangles. Wrap each sweet potato portion with roll dough making sure to cover completely. Place in prepared pan. In a medium saucepan, combine water, sugar, butter, cornstarch and cinnamon over low heat until butter is melted. (It will look lumpy with cinnamon floating around but it'll be OK) Remove from heat and add vanilla. Pour over sweet potato bundles in pan. Sprinkle with chopped nuts. Bake for 45 minutes. Remove and allow to cool slightly before serving. Yield: 16 dumplings
• **If you choose not to use the frozen patties, fresh sweet potatoes can be cooked and sliced into 2 inch slices then halve them to wrap in crescent dough.