Description
Our sweet potato dumplings recipe uses refrigerated biscuits for the easiest pastry dough ever. These dumplings are as good as something in a bakery, without all the fuss (or hefty price tag).
Ingredients
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 1-1/4 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 1 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 as needed.
- In a small heavy saucepan, combine sugars, water, butter and remaining 3/4 teaspoon cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
- Pour over dumplings. Bake, uncovered, until golden brown, 30-35 minutes.
