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.
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.
Notes
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.