Sweet Potato Dumplings
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Monday, November 19, 2018
By Meghan Vallery Photography
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Ingredients

2 can(s) crescent rolls

1 pkg. of sweet potato patties (cut in half)

2c. brown sugar

1c. water

1 stick butter

1tbsp. vanilla extract

1tbsp. cornstarch

1 c. pecans (optional)

Cinnamon for sprinkling on top

 

Directions

1. Preheat oven to 350 F

2. Cut each patty in half. Open and unroll the crescent rolls. Separate the triangles.

Place each patty on the wide end of each triangle. Roll the potato in the roll, as you do tuck in edges.

(doesn't have to be perfect, potato doesn't have to be covered)

3. After you finishing rolling them up , line in a 9x13 glass baking dish. Place them with the crescent roll facing down (I love my Pioneer Woman glass baker & it's pretty too. Link at bottom of page.They're a great price.)

4. In a Microwaveable bowl, add water, butter, sugar & cornstarch. Microwave until butter is melted. Add Vanilla extract.  Make sure its mixed well so the cornstarch doesn't clump. 

5. Pour sugar mix over the crescent rolls. Sprinkle with cinnamon & pecans if using them. Bake at 350F for 30-35 minutes (until tops of rolls are good dark golden brown)

 

Enjoy & share the recipe with friends. They will drool over these, I've made them for 3 years now & they're always a huge hit on the holidays. 

Tag #mvalleryphoto with pictures of your yummy dumplings. 

 

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