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Sweet Potato Dumplings with Cinnamon Sugar Butter Sauce Recipe

★★★★★

4.6 from 113 reviews
  • Author: Harry
  • Total Time: 55 minutes
  • Yield: 16 dumplings (serves 8 to 10) 1x

Description

Sweet Potato Dumplings are a delightful, comforting dessert featuring tender sweet potato halves wrapped in buttery crescent roll dough, baked to golden perfection, and topped with a rich, spiced butter and sugar sauce. This nostalgic Southern-inspired treat combines warm cinnamon and nutmeg flavors with a luscious vanilla-infused glaze, perfect for cozy gatherings or holiday feasts.

Ingredients

Scale

Sweet Potato Dumplings

  • 8 sweet potato patties (yam patties), frozen
  • 2 tubes (16 oz total) refrigerated crescent rolls

Butter Sauce

  • 1 1/2 sticks (12 tablespoons) unsalted 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

  1. Prep the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch glass baking dish to ensure even heat distribution during baking.
  2. Prepare the Sweet Potato Patties: Using a sharp knife, cut each frozen sweet potato patty in half to yield 16 halves. Cutting them while still frozen makes this process easier and cleaner.
  3. Wrap with Crescent Dough: Unroll the crescent dough from both tubes and separate along the perforations to create 16 triangles. Place one sweet potato half at the wide end of each triangle and roll it tightly towards the point, wrapping the dough around it. Arrange each roll seam side down in the prepared baking dish.
  4. Make the Butter Sauce: In a medium saucepan over medium heat, melt the butter until it becomes bubbly. Stir in the granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until all ingredients are well combined and the sugar starts dissolving.
  5. Thicken the Sauce: In a small bowl, whisk together the water and corn starch until the corn starch is fully dissolved. Pour this mixture into the butter sauce, stirring continuously until the sauce is smooth and slightly thickened.
  6. Add Sauce to Dumplings: Evenly pour the prepared butter and sugar sauce over the wrapped sweet potato dumplings in the baking dish. The sauce will bubble up slightly during baking, coating each dumpling beautifully.
  7. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. Bake until the crescent rolls are golden brown and the sauce has thickened with some absorbed by the dumplings.
  8. Serve: Remove from the oven carefully. Serve the dumplings warm, spooning the buttery sauce over top. For an indulgent finishing touch, add a scoop of vanilla ice cream on each serving.

Notes

  • Using frozen sweet potato patties makes this recipe quick and convenient.
  • Cutting the patties while frozen helps maintain clean edges and easier handling.
  • Glass baking dishes promote even cooking and caramelization of the sauce.
  • The sauce will thicken further as it cools but should remain pourable when warm.
  • Serve with vanilla ice cream or whipped cream for added richness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Keywords: sweet potato dumplings, dessert, sweet potato recipe, crescent roll dessert, southern dessert, baked dumplings, cinnamon nutmeg dessert

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Find it online: https://dishesbyharry.com/sweet-potato-dumplings-with-cinnamon-sugar-butter-sauce-recipe/