Ingredients
-
2
-
1
-
1/2
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
-
Directions
Sweet Potato Dumplings,I found this recipe in a local church cookbook. I have not tried it myself, but I thought it sounded very interesting. I might experiment on my guests for Thanksgiving! Any other brave souls out there?,I add a little crumbled crispy bacon inside and on top.,I made the recipe in a 9″ square panI made half the dumplings but did not halve the sauce. They cooked in about 33 minutes. Mine were more crescent-shaped than round, which worked just fine. I took a number of suggestions from other reviewers and it turned out well. I was careful not to overlap the dumplings, used butter-flavored biscuits, halved the sugar in the sauce, substituted as much of the potatoes’ packing fluid for water as I had, and added some cinnamon and sugar and vanilla to the filling. I will continue to use all of these tweaks when I make it in the future. My family loved them, but it was suggested that they would work better for breakfast than a dinner side. I think they work fine either way.
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Steps
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1
Done
|
Spray a 13 X 9 X 2 Inch Baking Pan. |
|
2
Done
|
Flatten Each Biscuit With a Rolling Pin. |
|
3
Done
|
Add 1 Heaping Tablespoonful of Sweet Potato to the Center of Each Biscuit; Fold in Half and Crimp the Edges to Seal. |
|
4
Done
|
Lay in Pan Appx. |
|
5
Done
|
8 Per Side. |
|
6
Done
|
You Can Overlap Them. |
|
7
Done
|
Combine Butter, Sugars, Cinnamon, and Water in a Saucepan and Bring to a Boil; Pour Over Biscuits. |
|
8
Done
|
They May Float, but They Will Settle. |
|
9
Done
|
Bake@ 350f, Uncovered, 35-45 Minutes Until Golden Brown. |
