Make these Sweet Potato Dumplings for an easy, impressive dessert or side dish recipe. These sweet potato dumplings feature frozen sweet potato patties wrapped in flaky crescent roll dough and poached in a buttery, cinnamon-spiced sauce. The result is a rich, soft, and absolutely delicious treat that's simple enough for weeknight dinners yet elegant enough for holiday tables.
Updated October 1, 2025: I've reorganized this Sweet Potato Dumplings recipe with expanded make-ahead instructions, a comprehensive FAQ section answering your most common questions, and detailed ingredient breakdowns. Originally posted November 18, 2024.
I've been sharing modern comfort food recipes, recipe development, and food photography since 2013, and this sweet potato dumpling recipe is a family favorite that guests always ask for. If you're looking for another easy dumpling recipe, try our Crescent Roll Apple Dumplings as well.
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Why You'll Love This Sweet Potato Dumpling Recipe
- Quick to prepare - Only 10 minutes of prep time with frozen ingredients.
- Minimal ingredients - Uses pantry staples and refrigerated crescent rolls.
- Versatile - Works as a dessert, side dish, or special breakfast treat.
- Crowd-pleaser - The sweet, cinnamon-spiced sauce is universally loved.
- Make-ahead friendly - Can be prepared ahead and reheated.
- Impressive presentation - Looks restaurant-quality but home-cooked simple.
Ingredients You'll Need
For this sweet potato dumpling recipe, you'll need:
- Sweet Potato Patties (Yam Patties) - The main ingredient found in the freezer section, usually sold in packages of 8 or 16. No need to thaw before using.
- Refrigerated Crescent Rolls - Use Pillsbury classic or big and buttery. These form the soft, flaky wrapper around each dumpling.
- Butter - Creates the sweet sauce. Use salted or unsalted, based on preference. Higher quality is best.
- Granulated Sugar - Sweetens the poaching sauce. Brown sugar can substitute for a deeper flavor.
- Ground Cinnamon - Provides warm spice. Add more if you prefer extra cinnamon flavor.
- Ground Nutmeg - Adds subtle nutty warmth to the sauce.
- Vanilla Extract - Use pure vanilla extract, not imitation.
- Water - Mixed with cornstarch to thicken the sauce.
- Corn Starch - Thickens the sauce to a silky consistency.
📖 Recipe
Sweet Potato Dumplings Recipe
Video
Equipment
- 1 sharp knife
- 1 9x13 inch baking dish
- 1 Medium Saucepan
- 1 Whisk
- Baking sheet (optional)
Ingredients
- 8 sweet potato patties (yam patties)
- 2 tubes (16) refrigerated crescent rolls
- 1 ½ sticks (12 tablespoons) butter
- 1 ½ cups granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 ½ cups water
- 1 tablespoon corn starch
Instructions
- Prep the Oven and Baking Dish: Preheat your oven to 350°F. Grab a 9x13-inch glass baking dish and set it aside. Glass dishes work best for even heat distribution.
- Prepare the Sweet Potato Patties: Cut each frozen sweet potato patty in half using a sharp knife. This recipe requires at least 8 whole patties (yielding 16 halves). Cutting while still frozen makes the process easier.
- Wrap with Crescent Dough: Remove crescent dough from the 2 tubes and roll out. Separate along the perforated edge to create 16 triangles. Place one sweet potato half in the center of each triangle and roll the crescent dough around it, starting at the wide end and rolling toward the point. Place seam side down in the baking dish.
- Make the Butter Sauce: In a medium saucepan over medium heat, melt the 1½ sticks (12 tablespoons) butter until bubbly. Add the 1½ cups granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 2 teaspoons vanilla extract. Stir well to combine all ingredients.
- Thicken the Sauce: In a small bowl, whisk together 1½ cups water and 1 tablespoon corn starch until the corn starch is fully dissolved. Add this slurry to the butter mixture and stir until smooth and combined.
- Add Sauce to Dumplings: Pour the sugar mixture evenly over all the prepared dumplings in the baking dish. The sauce will rise slightly as it heats.
- Bake: Place the dumplings in the preheated 350°F oven and bake for 35 to 40 minutes, until the dumplings are golden brown and some of the liquid has been absorbed.
- Serve: Carefully remove from the oven. Serve warm with the sauce spooned over the top. Top each serving with a scoop of vanilla ice cream for the ultimate treat.
Notes
- No need to thaw sweet potato patties; cutting them while frozen is easier.
- For more spice, add extra cinnamon and nutmeg before baking.
- Store covered in refrigerator for up to 4 days.
- Freeze baked dumplings for up to 1 month.
Recipe Tips & Tricks
- No need to thaw the sweet potato patties, cut them while still frozen for easier handling.
- For extra spice flavor, sprinkle additional cinnamon and nutmeg on top before baking.
- You can use 2 halves per crescent roll for a more generous filling, though one half is our preference.
- Serve the dumplings warm straight from the oven, or reheat as needed.
- Vanilla ice cream is the perfect topping and adds a delightful contrast to the warm, spiced dumplings.
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Storage & Make-Ahead Instructions
Storage
If you have any leftover sweet potato dumplings, store them covered or in an airtight container in the refrigerator for up to 4 days. They're actually even better the next day once the flavors have had time to meld.
Reheating
Allow the dumplings to come to room temperature, or reheat gently in the oven at low heat until warm. Alternatively, microwave for 1-2 minutes until heated through.
Freezing
You can freeze baked sweet potato dumplings in a freezer-safe container or freezer bag for up to 1 month. Thaw overnight in the refrigerator before serving or reheating.
Make-Ahead
Prepare the dumplings through step 6 (before baking) and refrigerate for up to 4 hours. When ready to bake, add 5 minutes to the baking time since they'll start cold.
Frequently Asked Questions
Yes! You'd need to cook and mash fresh sweet potatoes first, then form them into patties. This adds extra prep time but works beautifully.
You can substitute with tapioca starch or use an extra egg mixed with a tablespoon of flour as a thickener.
Use a high-quality dairy-free butter substitute. The results will be slightly different but still delicious.
No, not with standard crescent rolls. Use gluten-free crescent rolls to make this recipe gluten-free.
You can wrap the dumplings up to 4 hours ahead. For longer storage, freeze after wrapping and add a few minutes to the baking time.
Absolutely! Use 2 baking dishes and bake side by side, or bake in batches.
More Sweet Potato Recipes to Try
- Easy Candied Yams
- Easy Sweet Potato Pie
- Sweet Potato Pound Cake
- Sweet Potato Casserole
- Chorizo Enchiladas with Sweet Potatoes
- Sweet Potato Cornbread
- Old Fashioned Sweet Potato Casserole
What will you serve with your sweet potato dumplings? Ice cream? Whipped cream? Caramel sauce? Drop a comment below and share your favorite pairing! Then subscribe for more easy recipes.
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