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Overhead view of finished sweet potato dumplings in large white baking dish.
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Sweet Potato Dumplings Recipe

Make easy sweet potato dumplings with frozen patties and crescent rolls. Poached in a buttery cinnamon sauce. A simple dessert that's impressive enough for holidays.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Side Dish
Cuisine: American
Keyword: sweet potato dumplings, sweet potato dumplings recipe
Servings: 8
Calories: 499kcal
Author: LaKita Anderson

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.
    Sweet potato being rolled in piece of crescent roll dough.
  • 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.
    Sweet potato halves rolled in dough in 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.
    Sauce ingredients combined in saucepan with whisk.
  • 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.
    Sauce being poured over prepared dumplings in baking dish.
  • 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.
    Overhead view of finished sweet potato dumplings in large white baking dish.
  • 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.

Video

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.

Nutrition

Calories: 499kcal | Carbohydrates: 84g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 265mg | Potassium: 770mg | Fiber: 7g | Sugar: 47g | Vitamin A: 32593IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
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