Recipe Description
Recipe Submitted By: Diane Pittman Vasseur
SWEET POTATO DUMPLINGS
Frozen sweet potato patties rolled up in refrigerated crescent rolls and baked in a sweet, buttery sauce.
2 cans refrigerated crescent rolls (like Pillsbury)
1 (8-ct) pkg. frozen sweet potato patties, slightly thawed
1 1/2 cups sugar
1 cup Mountain Dew soda
1 cup cold tap water
1 stick (1/2 cup) butter
good pinch of salt
1 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
Cinnamon for sprinkling the tops
Preheat oven to 350F. Set out two 11×7 (or equivalent) baking dishes.
On a piece of foil on the counter, unroll the crescents and with a sharp knife cut along the triangle perforations.
Cut each of the sweet potato patties in half, you will have 16 pieces.
Place one patty half on the wide end of each crescent triangle. Roll up, tucking in the ends. It’s okay if the patties aren’t completely covered. Place 8 of the dumplings, with pointy ends of rolls facing down, in each of the baking dishes.
In a saucepan, whisk together the sugar, cornstarch, and salt. Add the Mountain Dew and water, whisking to combine well. Cut the butter in chunks (so it melts quicker) and add to the mixture. Heat over medium heat until very hot but not boiling. Remove from heat, whisk in the vanilla.
Pour half the mixture over each pan of dumplings. Sprinkle tops with cinnamon.
Bake for 30-35 minutes or until nicely browned. Remove from oven and spoon the thickened sauce over the dumplings if desired.
Serve warm with a scoop of vanilla ice cream, or room temperature with whipped cream or topping.
((NOTE: You can omit the Mountain Dew, just increase the amount of water to 2 cups.))
