Introduction

Sweet Potato Dumplings are a comforting and delightful treat, combining soft sweet potato patties wrapped in buttery crescent dough and baked in a rich, spiced sugar sauce. Perfect as a warm dessert or a special breakfast, these dumplings offer nostalgic flavors with an easy, satisfying preparation.

The image shows two pieces of golden-brown fried food placed side by side on a white plate. The top piece has a shiny glaze with a darker caramelized sauce on the center, while the bottom piece has a rich, even crust with a textured surface. Both pieces have a crispy, slightly uneven texture, with some oil pooled beneath them. The plate is set on a white marbled surface, and a shiny silver spoon is placed to the right of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 sweet potato patties (yam patties)
2 tubes (16) refrigerated crescent rolls
1 1/2 sticks (12 tablespoons) butter
1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 1/2 cups water
1 tablespoon corn starch

Instructions

Step 1: Preheat your oven to 350°F. Grease or prepare a 9×13-inch glass baking dish and set it aside.
Step 2: Take the frozen sweet potato patties and cut each one in half using a sharp knife. This will give you 16 halves total.
Step 3: Unroll the crescent dough and separate it into 16 triangles along the perforated edges. Place one sweet potato half in the center of each triangle.
Step 4: Roll the dough around the sweet potato halves, starting from the wide end and rolling toward the point. Place each wrapped dumpling seam side down in the prepared baking dish.
Step 5: In a medium saucepan over medium heat, melt the butter until it bubbles. Stir in the sugar, cinnamon, nutmeg, and vanilla extract until well combined.
Step 6: In a small bowl, whisk the water with corn starch until smooth. Add this mixture to the butter sauce, stirring until thickened and evenly combined.
Step 7: Pour the sauce evenly over the assembled dumplings in the baking dish. The sauce will rise slightly as it cooks.
Step 8: Bake in the preheated oven for 35 to 40 minutes, until the dumplings are golden brown and some of the sauce is absorbed.
Step 9: Remove carefully from the oven and serve warm. For an extra indulgence, add a scoop of vanilla ice cream on top.

Tips & Variations

Use glass baking dishes for even heat and better browning on the crescent dough.
If you prefer a spicier sauce, add a pinch of ground cloves or ginger to the butter mixture.
For a dairy-free version, substitute butter with a plant-based alternative and check the crescent rolls for dairy content.
Adding chopped pecans or walnuts on top before baking adds wonderful texture and flavor.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F until warmed through to maintain crisp edges. Avoid microwaving to keep the dough from becoming soggy.

How to Serve

A white baking dish filled with sixteen golden-brown crescent rolls on top, each piece showing a soft yet slightly crispy texture. Beneath the crescent rolls is a dark, sticky syrupy layer that fills the spaces between the rolls, glistening with a rich, caramel-like shine. The dish edges show some baked-on syrup that has thickened during cooking. The rolls are evenly spaced, forming a neat grid pattern, and the overall appearance is warm and inviting, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dumplings ahead of time?

Yes, you can assemble the dumplings and cover the baking dish with plastic wrap, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from cold.

What can I use if I don’t have sweet potato patties?

You can substitute with mashed sweet potatoes formed into small patties, or even use firm cooked pumpkin or butternut squash patties for a similar flavor and texture.