Sweet Potato Dumplings

Name: Sweet Potato Dumplings
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 2 tubes (12 ounces each) refrigerated buttermilk biscuits; 1-1/4 cups mashed sweet potatoes; 1-1/2 teaspoons ground cinnamon, divided; 1 cup sugar; 1 cup packed brown sugar; 1 cup water; 1/2 cup butter, cubed

Total Time Prep: 40 min. Bake: 30 min.

Yield 10 servings

Test Kitchen Approved

Our sweet potato dumplings recipe uses refrigerated biscuits for the easiest pastry dough ever. These dumplings are as good as something in a bakery, without all the fuss (or hefty price tag).

Ingredients

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1-1/4 cups mashed sweet potatoes
1-1/2 teaspoons ground cinnamon, divided
1 cup sugar
1 cup packed brown sugar
1 cup water
1/2 cup butter, cubed

Directions

Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on 1 side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly as needed.
In a small heavy saucepan, combine sugars, water, butter and remaining 3/4 teaspoon cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
Pour over dumplings. Bake, uncovered, until golden brown, 30-35 minutes.

Nutrition Facts

2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.

When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. And later, we even serve these dumplings for dessert. —Mary Leverette, Columbia, South Carolina

Recipe Creator