Save on Pinterest

Sweet Potato Dumplings with Caramel Sauce

When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. Later, we even serve dumplings for dessert. —Mary Leverette, Columbia, South Carolina
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    10 servings

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1-1/2 cups mashed sweet potatoes
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup water
  • 1/2 cup butter, cubed

Directions

  • Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on one side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly.
  • In a small heavy saucepan, combine sugars, water, butter and remaining cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
  • Pour over dumplings. Bake, uncovered, 30-35 minutes or until golden brown.
Nutrition Facts
2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video