Sweet Potato Dumpling
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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Southern American
- 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
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.
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. Keyword Crescent roll dumplings, Homemade sweet potato dessert, Quick sweet potato recipe