These sweet potato dumplings are are sweet potato starch great appetizer to make year-round but are especially perfect to make around the holidays. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores.
Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet potato and creates the dumpling. Placing sweet potato half in crescent dough triangle. Open and unroll the crescent rolls.
Place each sweet potato patty on the wide end of each triangle. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don’t have to be perfect, they don’t have to be sealed so it’s okay if the sweet potatoes aren’t completely covered. After you finish rolling them up, place them in a 9×13″ glass baking dish with the pointy end of the crescent roll facing down. In a saucepan, combine the water, sugar, and corn starch. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from heat and stir in the vanilla extract.
Sugar mixture poured over the sweet potato dumplings. Pour the sugar mixture over the dumplings. F oven for 35 to 40 minutes. Let sit 15-20 minutes before serving.
Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. 2022 Just A Pinch Recipe Club, LLC. Powered by American Hometown Media, Inc. Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. Cook, covered, on low until heated through, about 4 hours.