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Make these Sweet Potato Dumplings for a simple dessert or side dish recipe with soft crescent roll dough, sweet potato patties, and a delicious sauce made with butter, sugar, and warming spices. They're simple to make and delicious!
If you're craving another sweet dumpling recipe, then try making some Crescent Roll Apple Dumplings as well.
If you need a quick and easy recipe that can double as a sweet side dish or dessert, then sweet potato dumplings are just the recipe for you.
It's made with frozen sweet potato patties wrapped in flaky crescent dough and poached in the oven in a buttery sugar sauce. The result is a rich, sweet, and flavorful dumplings that everyone is sure to love.
Let's get started!
Ingredients You'll Need
- Crescent Rolls - This recipe requires two cans of refrigerated crescent rolls. I love using Pillsbury crescents. You can use classic or big and buttery, either will work. This ingredient is the dough that wraps around the sweet potato patty to create soft and buttery dumplings.
- Sweet Potato Patties (Yam Patties)- The main ingredient and can be easily located in the freezer section of most grocery stores. They're a sweetened yam patty that comes in a package of eight or sixteen.
- Sugar - Use granulated sugar or cane sugar to sweeten the sauce. Brown sugar could be used as a substitute.
- Butter - Helps to create the sauce/syrup the dumplings will bake in. You may use any butter that you prefer, salted or unsalted. Try to select the highest quality available.
- Ground Cinnamon - Gives a bit of warm spice flavor to the recipe that pairs well with each sweet potato half.
- Ground Nutmeg - Adds a slightly nutty flavor to the recipe. Only a small amount is needed.
- Corn Starch - Needed to help thicken the sauce to poach the dumplings in.
- Vanilla Extract - Adds vanilla flavor to the dessert. Be sure to use pure vanilla extract and not imitation.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Sweet Potato Dumplings
Begin the recipe by preheating the oven to 350 degrees F. and grab a 9x13-inch glass baking dish. Set it aside.
Prepare the frozen sweet potato patties by cutting each patty in half using a sharp knife. This recipe requires at least eight whole patties to be cut in half.
Remove the crescent dough from the two tubes and roll out the dough. Separate the dough along the perforated edge to create sixteen triangles. Place half a patty into the center of each triangle and then roll the crescent dough around it.
An easy way to do this is to begin at the wide end of each triangle and place the patty there before rolling it up to the narrowest point (the pointy end of the crescent roll). Place into the baking dish, seam side down. Repeat the process with the rest of the dough and sweet potato patties.
In a medium saucepan over medium heat, add the butter. Once melted and bubbly, add the granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Stir to combine.
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In a small bowl, whisk together the water and corn starch until the corn starch has dissolved. Add the slurry mixture to the sauce and stir to combine. Pour the sugar mixture evenly over the prepared dumplings in the baking dish.
Place the sweet dumplings into the oven to bake for 35 to 40 minutes, until the dumplings are golden brown and some of the liquid has been absorbed.
Carefully remove the baking dish from the oven and serve warm with the sauce from the bottom of the pan spooned over the top and with a scoop of your favorite ice cream. Enjoy!
Recipe Tips & Tricks
- There is no need to allow the sweet potato patties to thaw. I find it easier to cut them while they're still a little frozen.
- For additional spice flavor, sprinkle the top with more cinnamon and nutmeg before baking.
- I prefer to use one half of a patty for each crescent roll, but you can add two halves to the center as well for more dumpling filling.
- Serve the dumplings warm straight from the oven or reheat them as needed. Try topping them with a scoop of vanilla ice cream.
Storage Tips
Storage. If you have any leftover dumplings, store them covered or in an airtight container in the refrigerator for up to 4 days. They're even better the next day once they have time to sit.
Reheating. When you're ready to serve the sweet potato dumplings again, allow them to come to room temperature or reheat them inside the oven at low heat until warm or in the microwave for 1-2 minutes.
Freezing. Baked sweet potato crescent rolls can be frozen in a freezer-safe container or freezer bag for up to 1 month. Allow them to thaw overnight in the fridge before serving.
Want More Sweet Potato Recipes? Try These:
- Easy Candied Yams
- Easy Sweet Potato Pie
- Sweet Potato Pound Cake
- Sweet Potato Casserole
- Chorizo Enchiladas with Sweet Potatoes
- Sweet Potato Cornbread
Do you have any comments, questions, or other delicious ideas and ways to use this Sweet Potato Dumplings Recipe? Please share them in the comments below!
📖 Recipe
Sweet Potato Dumplings
Equipment
- 1 sharp knife
- 1 9x13 inch baking dish
- 1 Medium Saucepan
Ingredients
- 8 sweet potato patties (or yam patties)
- 2 tubes (16) refrigerated crescent rolls (classic or big)
- 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
- Begin the recipe by preheating the oven to 350 degrees F. and grab a 9x13-inch baking dish. Set it aside.
- Prepare the 8 frozen sweet potato patties by cutting each patty in half using a sharp knife. This recipe requires at least eight whole patties to be cut in half.
- Remove the crescent dough from the 2 tubes and roll out the dough. Separate the dough along the perforated edge to create sixteen triangles. Place half a patty into the center of each triangle and then roll the crescent dough around it.
- An easy way to do this is to begin at the widest end of each triangle and place the patty there before rolling it up to the narrowest point. Place into the baking dish, seam side down. Repeat the process with the rest of the dough and sweet potato patties.
- In a medium saucepan over medium heat, add the 1 ½ sticks (12 tablespoons) butter. Once melted and bubbly, add the 1 ½ cups granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 2 teaspoons vanilla extract. Stir to combine.
- In a small bowl, whisk together the 1 ½ cups water and 1 tablespoon corn starch until the corn starch has dissolved. Add the slurry mixture to the sauce and stir to combine. Pour the sugar mixture evenly over the prepared dumplings in the baking dish.
- Place the dumplings into the oven to bake for 35 to 40 minutes, until the dumplings are golden brown and some of the liquid has been absorbed.
Video
Notes
- There is no need to allow the sweet potato patties to thaw. I find it easier to cut them while they're still a little frozen.
- For additional spice flavor, sprinkle the top with more cinnamon and nutmeg before baking.
- I prefer to use one half of a patty for each crescent roll, but you can add two halves to the center as well for more dumpling filling.
- Serve the dumplings warm straight from the oven or reheat them as needed. Try topping them with a scoop of vanilla ice cream.
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