Sweet potato dumplings have a sweet and comforting taste, with a flaky and buttery outer layer and a spiced sweet potato filling. The syrup used to coat the dumplings is also sweet and flavorful, enhancing the overall taste of the dish. I cooked this recipe many times for my siblings because they like this due to their sweet taste.
Ingredients & Substitutes
For the Dumplings:
1 can (8 oz) crescent rolls – Provides a light, flaky, and buttery crust. You can substitute with 1 can Grands Flaky Biscuits for a slightly different texture.
4 frozen sweet potato patties or 8 slices of frozen sweet potato rounds – These create the soft and naturally sweet filling. If unavailable, you can use fresh sweet potatoes (peeled, boiled, and sliced into ½-inch thick rounds).
For the Syrup:
1 cup granulated sugar
1 cup water
6 tablespoons butter
How to Make Sweet Potato Dumplings
Step 1: Prepare the Sweet Potatoes
If using canned sweet potatoes, drain and mash them in a bowl to create a smooth filling. If using frozen sweet potato patties or rounds, thaw them slightly before use. If using fresh sweet potatoes, peel, slice into rounds, and boil until fork-tender.
Step 2: Wrap the Sweet Potatoes
Preheat your oven to 350°F (175°C). Cut sweet potato patties in half (if using) or use whole rounds. Unroll the crescent roll dough, separate into triangles, and place one sweet potato piece in the center of each triangle. Roll up the dough, covering the sweet potato, and place seam-side down in a greased baking dish. If using Grands Flaky Biscuits, flatten each biscuit, wrap it around the sweet potato piece, and pinch the edges to seal.
Step 3: Make the Syrup
In a saucepan over medium heat, combine sugar, water, and butter. Bring to a boil, stirring occasionally, until the sugar dissolves and the mixture forms a smooth syrup.
Step 4: Assemble & Bake
Pour the hot syrup over the prepared dumplings in the baking dish. Bake for 30-35 minutes, or until the dumplings are golden brown and the syrup is bubbling.
Step 5: Serve
Let the dumplings cool for about 5-10 minutes before serving. Serve warm with extra syrup drizzled on top.
Variations
Nutty Twist – Sprinkle chopped pecans or walnuts over the dumplings before baking.
Spiced Version – Add 1 teaspoon cinnamon or ½ teaspoon nutmeg to the syrup for a warm, spiced flavor.
Vanilla Flavor – Stir 1 teaspoon vanilla extract into the syrup after removing it from heat.
Maple Syrup – Replace half of the sugar with maple syrup for a richer taste.
Marshmallow Filling – Add a mini marshmallow inside each dumpling for a gooey center.
How to Serve Sweet Potato Dumplings
With Ice Cream – Serve warm dumplings with vanilla ice cream for an extra indulgent treat.
With Whipped Cream – Top with homemade whipped cream and a sprinkle of cinnamon.
As a Breakfast Treat – Pair with a hot cup of coffee for a cozy morning meal.
Storage Instructions
Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating – Warm in the microwave for 30 seconds or reheat in the oven at 300°F for 10 minutes.
Freezing – Freeze baked dumplings in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Top Tips for Perfect Dumplings
Don’t Overfill – Keep the sweet potato pieces small to ensure the dough seals properly.
Use Cold Dough – Crescent rolls are easier to work with when chilled.
Baste Midway – Spoon some syrup over the dumplings halfway through baking for extra caramelization.
Grease the Pan – Prevent sticking by greasing the baking dish with butter or non-stick spray.
FAQs
Can I use fresh sweet potatoes instead of frozen?
Yes! Peel, slice, and boil fresh sweet potatoes until tender before wrapping them in the dough.
Can I use puff pastry instead of crescent rolls?
Yes, but puff pastry takes longer to bake and will have a crispier texture.
How do I prevent dumplings from getting soggy?
Make sure your oven is fully preheated, and bake until the dough is golden brown.
Can I make these ahead of time?
Yes! Prepare the dumplings and syrup separately, then assemble and bake when ready to serve.What’s the best way to reheat leftovers?
Use an oven at 300°F for a crispier texture or microwave for convenience.
More Potato Recipes
Potatoes are personally my favorite and I have tried a lot of potato recipes and every recipe was very delicious. But my favorite recipes which I think you should also try Potato Turbate Recipe, Mashed Potato squash recipes and Sweet Potato Mousse Recipe.
Sweet Potato Dumpling
Ingredients
- 1 can 8 oz crescent rolls
- 4 frozen sweet potato patties or 8 slices of frozen sweet potato rounds
- 1 cup granulated sugar
- 1 cup water
- 6 tablespoons butter
Instructions
- First, drain the canned sweet potatoes and mash them in a mixing bowl. This prepares the sweet potato filling.
- Next, cut any sweet potato patties in half. Then, wrap each half in a crescent roll. Alternatively, you can:
- Thaw frozen sweet potato rounds. Wrap each round in a Grands Flaky Biscuit. This seals the sweet potato inside the dough wraps.
- Meanwhile, to make the syrup coating, bring sugar, water, and butter to a boil in a saucepan. The butter adds richness while boiling makes a glossy syrup.
- After forming the dumplings, add them carefully to the hot syrup. This coats the outsides.
- Finally, bake the dumpling-filled pan in the oven. The dough will cook through while baking adheres the syrup coating.
- Once fully baked, serve the sweet potato dumplings warm with the syrup for dipping. The sweet and savory flavors blend perfectly.