|Seasoned mashed fresh sweet potatoes, stuffed inside crescent dough bundles, sprinkled with cinnamon sugar and baked in a flavored sugar syrup.|
Sweet Potato DumplingsI may have mentioned before that I love sweet potatoes. They're an easy side and so many ways to enjoy them. Plain baked or twice baked, as chips or fries, roasted, grilled, mashed, in a skillet hash, tossed in a buttery glaze or candied in a simple syrup, added to soups, in a casserole, in fried pies or a classic sweet potato pie, in biscuits, or added to quick bread, I'll take them all.
When I bake them, you can be sure I'll bake off a few extra, since they keep several days in the fridge and are super easy to reheat in the microwave. Well, that is when you have a microwave.
Did I also mention that our over-the-range microwave blew out last week? Yeah, and along with it, half the electricity in my kitchen too! Fortunately The Cajun has an uncle that is also an electrician, so he came over and fixed us up without blowing the budget. It seems we're always dealing with one problem or another with our new old house, but I guess that's expected when you buy an older home. On top of that my old Mustang's been a little ornery too with the anti-theft PATS system, and not wanting to crank here lately, thinking apparently that I'm trying to steal it. Life. It's always something, isn't it?
Anyway... turns out I use my microwave more than I thought, because, although I told myself, "self, you can live without a microwave and take your time to shop around for a new one, no rush or anything," which in case you haven't noticed... isn't an instantaneous process, especially with a decent wattage over the range microwave. It appears that it will take anywhere up to three weeks to order and get one installed now since the big box stores don't keep a lot of inventory in the stores anymore.
Well, hahaha... I went exactly 1-1/2 days of boiling out my water on the stove several times trying to make iced tea, having to reheat my coffee multiple times in a saucepan, trying to figure out how to best reheat certain leftovers, not being able to defrost anything last minute, and most of all, not being able to use my Fasta Pasta, which I normally use multiple times a week, before I couldn't take it anymore and bought myself a temporary counter microwave. There. So much for that! Back in business.
So, back to the sweet potatoes. I also try to keep crescents on hand, since they make nice easy snacks and desserts. Plus, our No. 1 Grandson really loves these things, just plain, and fresh out of the oven. Yeah, that's my excuse and I'm sticking to it!
Crescent rolls and sweet potatoes? Sounds like the makings of some sweet potato dumplings. Let's do it! Here's how - as usual, scroll on past the step-by-step yip yap if you just want the recipe.
First you'll have to cook a sweet potato... or use some leftovers. You can microwave them. If your microwave is working. I baked mine this time because mine was not, but I've included some basic prep methods in the Cook's Notes with the recipe. Then I just pulled off the skin and used my handy dandy masher to mash it up. This is another handy tool I use a lot!
Next, preheat oven to 350 degrees F. and get the syrup ready. You can use a plain simple syrup made from 1-1/2 cups each water and sugar, but I've always used the soft drink syrup base with these. For sweet potatoes, instead of using 7-up, Sprite or Mountain Dew, I like using orange soda. Any of the above will work.
We don't drink a lot of cold drinks though, so I don't have an orange soda handy like I do sweet potatoes and crescents, but I do have a Soda Stream and some orange syrup, so there ya go - orange soda! Melt the butter with the sugar and orange soda in a saucepan; simmer until the sugar dissolves. (I'm using half the butter here.) Remove from heat and set aside to cool. Butter an 8 or 9-inch square baking dish and set aside.
Meanwhile, mash together the sweet potato, butter, brown sugar, salt and pumpkin pie spice. Taste the filling and adjust as needed. Unwrap the crescent rolls and use a knife to separate the triangles. Can you make your own homemade substitute for the crescent dough? Of course, I'm not... but have at it! Combine sugar and cinnamon and sprinkle lightly over the dough triangle. Spoon a tablespoon of the filling on the large end of the rolls.
Tuck ends over and roll, tucking, stretching, rolling and pinching dough to form an enclosed pouch.
Place into prepared baking dish with the tip down, leaving space in between each bundle. Pour the syrup all over and around the rolls and sprinkle top generously with the cinnamon sugar mixture.
Bake at 350 degrees F for about 35 to 40 minutes, or until rolls are well heated through and browned. Let rest 5 minutes, then serve immediately spooning sauce from the baking dish on dumplings. Top with whipped cream or ice cream, if desired and dust with additional cinnamon sugar.
For more of my favorite recipes using sweet potatoes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Sweet Potato Dumplings©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: 8 dumplings
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup packed light brown sugar
- 1 (12 ounce) can orange or lemon lime soda (like 7-up, Sprite or Mountain Dew)
- 2/3 cup cooked, mashed sweet potatoes (about 1 small)
- 1 tablespoon softened butter
- 1/4 cup light brown sugar, packed
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice (see Cook's Notes)
- 1 (8 ounce - 8 roll) tube crescent rolls
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Whipped Cream, optional
Preheat oven to 350 degrees F. Melt the butter with the sugar and orange soda in a saucepan; simmer until the sugar dissolves; remove from heat and let cool. Butter an 8 or 9-inch square baking dish and set aside.
Meanwhile, mash together the sweet potato, butter, brown sugar, salt and spice. Unwrap the crescent rolls and use a knife to separate triangles. Combine sugar and cinnamon and sprinkle dough triangle lightly with mixture. Spoon a heaping tablespoon of the filling on the large end of the rolls. Tuck points over filling and roll, tucking, stretching, rolling and pinching dough to form a tight, enclosed pouch. Place into prepared baking dish, with tip down.
Pour the syrup all over and around the rolls and sprinkle top generously with the cinnamon sugar mixture. Bake at 350 degrees for 35 to 40 minutes, or until heated through and browned.
Let rest 5 minutes, then serve while warm, spooning sauce from the baking dish on dumplings. Top with a dollop of whipped cream or ice cream, if desired and dust with additional cinnamon sugar.
Cook's Notes: May be doubled for a 9 x 13 inch pan. Make your own homemade substitute for the crescent dough, if you prefer. Biscuits may also be used in place of crescents. If you don't have pumpkin pie spice, combine equal parts cinnamon, ginger and cloves for a total of 1 teaspoon. You may also substitute frozen, thawed sweet potato/yam patties, sprinkled with the sugar and seasonings and topped with a thin pat of butter before rolling up.
To prepare sweet potato, boil whole and unpeeled until tender, about 10 minutes, or puncture with a knife and microwave for about 4 to 6 minutes, or until cooked through and tender, or puncture and roast at 400 degrees F for about 45-50 minutes, or until fork tender. Actual times will be dependent on size.
Requires Adobe Reader - download it free!
©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y’all!
Crescent Apple Dumplings