Sweet Potato Dumplings
I got this recipe from a coworker. It is very popular at potlucks. He is diabetic and uses Splenda instead of sugar, and nobody cares; it's so good. This makes 16 sweet potato dumplings. The dumplings refrigerate and microwave very well.
I got this recipe from a coworker. It is very popular at potlucks. He is diabetic and uses Splenda instead of sugar, and nobody cares; it's so good. This makes 16 sweet potato dumplings. The dumplings refrigerate and microwave very well.
- Carbohydrate 0.087409375 g
- Cholesterol 16.1966666666667 mg
- Fat 6.12342947916667 g
- Fiber 0.0287218741178513 g
- Protein 0.0678192708333333 g
- Saturated Fat 3.87880594791667 g
- Serving Size 1 1 Serving (8g)
- Sodium 0.861854166666666 mg
- Sugar 0.0586875008821487 g
- Trans Fat 0.430410697916667 g
- Calories 55 calories
Step-by-step
- Cut 8 sweet potato rounds in half for a total of 16 halves
- Roll each sweet potato half in a crescent roll triangle (I place the flat end of each cut sweet potato half at the back of the long triangle of the dough and roll to the point. I also fold any excess dough under the potato/crescent.
- Place the sweet potato dough in a large casserole dish seam side down. Make sure to leave some space between the dumplings (they will expand and fill the space during cooking but that's okay)
- Start preheating the oven to 350 degrees
- Place the water, sugar/Splenda, butter and vanilla in a saucepan and bring to a boil
- Pour the liquid over the dumplings
- Sprinkle the nutmeg and cinnamon over the dumplings. By now the oven should be preheated
- Place the dumplings in the oven for approximately 40 minutes or until the crust is golden brown. Fortunately, this recipe is fairly forgiving; so, you can probably go over by at least 15 minutes without ruining the batch.
Overcrowding the casserole dish prevents the crescent dough from forming dry, golden crusts where the pastries touch. Arranging the wrapped pieces with genuine gaps allows the circulating oven heat at 350 degrees to properly render the butter sauce rather than steaming the pastry into a gummy texture. When spacing matters, a standard 9x13-inch glass baking dish provides adequate surface area for sixteen individual portions without forcing the sides together.
Preparing components ahead of time streamlines execution significantly on the day of service. Unbaked assembled pastries hold their shape well when tightly wrapped in plastic and chilled for up to twenty-four hours before the hot liquid is poured over them. This extended resting period actually firms the butterfat within the dough layers, yielding a flakier bite once baked.
Leftovers handle subsequent thermal processing remarkably well due to the high fat content in the surrounding sauce. Stored inside an airtight container in the refrigerator for up to four days, individual portions regain their original consistency when microwaved at medium power for forty-five seconds. The internal moisture prevents the vegetable center from drying out during the second heating cycle.
Monitoring the exterior coloration remains the primary indicator of doneness. Pull the dish from the oven immediately when the pastry tips reach a deep amber hue, ensuring the interior starches are fully gelatinized.
