Sweet Potato Dumplings

Sweet potato dumplings are the dessert you need when the weather turns cool but you don’t have much time for baking. They are made with crispy, buttery pastry and a creamy sweet potato filling, then baked in a puddle of spiced caramel sauce. Yes, please!

Using refrigerated biscuit dough and leftover mashed sweet potatoes is key to the ease of this sweet potato dumplings recipe—these ingredients are the shortcut no one really needs to know about (unless you want to tell them).

Best of all, these dumplings are versatile. For breakfast, enjoy them with coffee or espresso and a bowl of fruit as you linger over the newspaper. Or, serve our sweet potato dumpling recipe as a delightful fall dessert after a cozy casserole or roast chicken. And, of course, the pastries would fit right in on a Thanksgiving dessert table.

Ingredients for Sweet Potato Dumplings

• Buttermilk biscuits: Use store-bought canned biscuits as a shortcut pastry.
• Mashed sweet potatoes: Mashed cooked sweet potatoes (not yams!) make a creamy, earthy, sweet filling for the dumplings. You can make mashed sweet potatoes for the recipe or use leftovers from another sweet potato recipe.
• Cinnamon: No need to add sugar to the pureed sweet potatoes, but our sweet potato dumplings recipe does call for a dose of cinnamon for aromatic flavor and spice.
• Sugar: This sweet potato dumpling recipe includes a simple homemade caramel sauce made with granulated white sugar, which melts easily, and brown sugar, which has a richer molasses flavor.
• Butter: Cubed butter enriches the caramel. Use salted butter if you like a savory edge to your sweets.
• Water: Adding water makes the caramel sauce thin and pourable. You’ll spoon the sauce over the dumplings and bake everything in the oven until it’s sticky and delicious.

Directions

Step 1: Cut the dough

Preheat the oven to 350°F. With a rolling pin, roll out each biscuit into a 3-inch circle.

Step 2: Make the filling

In a small bowl, mix the mashed sweet potatoes and 3/4 teaspoon cinnamon.

Step 3: Fill the dumplings

Place 1 tablespoon sweet potato mixture on one side of each dough circle. Fold the dough circle in half so it covers the filling. With a fork, press around the edges to seal the dumpling. Transfer to a greased 13×9-inch baking pan. Allow the dumplings to overlap slightly.

Step 4: Make the caramel sauce

In a small, heavy saucepan, combine the white and brown sugars, water, butter and the remaining 3/4 teaspoon cinnamon. Bring to a bubbling boil. Cook, stirring constantly, until the sugar dissolves, two to three minutes.

Editor’s Tip: You don’t need to wait for the sugar mixture to turn into true caramel. Just boil until the sugar dissolves; the sauce will continue to thicken in the oven.

Step 5: Bake the dumplings

Pour the sauce over the dumplings in the baking pan. Bake, uncovered, until the dough is golden brown, 30 to 35 minutes.

Recipe Variations

• Add nuts: Scatter walnuts or pecans over the dumplings before baking for a flavorful crunch.
• Switch up the filling: Substitute some or all of the sweet potatoes with mashed butternut squash or pumpkin (even canned pumpkin).
• Dial up the spice: If you love fall spices, consider replacing or augmenting the cinnamon with pumpkin pie spice, nutmeg, Chinese five-spice powder or a dash of cloves.

How to Store Sweet Potato Dumplings

Sweet potato dumplings are tastiest when freshly baked: the pastry will be nice and crisp, and the sauce will be melty. The sauce will thicken a bit as it sits, and the pastry will soften as it absorbs some sauce. That said, the dumplings will still taste absolutely delicious. Keep any leftover dumplings in the refrigerator. Cover the baking pan with storage wrap or foil, or transfer leftovers to an airtight container.

How long do sweet potato dumplings last?

Sweet potato dumplings will keep in the fridge for up to three days.

How do you reheat sweet potato dumplings?

Reheat the dumplings in the microwave. Heat in short blasts, like 10-second intervals, and stop when the sauce is soft and the pastry is hot.

Can you make a sweet potato dumplings recipe ahead of time?

We don’t suggest preparing the entire sweet potato dumpling recipe beforehand, but you can shape and fill the dumplings up to one day in advance. Complete Steps 1 through 3, then cover the dumplings tightly and refrigerate until ready to bake. Make the sauce and bake the dumplings as close to serving as possible for the tastiest results.

Sweet Potato Dumpling Tips

How do you make mashed sweet potatoes for sweet potato dumplings?

There are lots of ways to cook sweet potatoes for mashing. First, scrub the potatoes, peel them, and cut away any bruises or green spots. We suggest cooking the potatoes in the microwave since it’s the quickest. Place the sweet potatoes, whole or sliced, in a heatproof dish with 1 to 2 inches of water in the bottom. Cook on high for several minutes or until the potatoes are tender when pierced with a knife.

You can also steam the potatoes on the stovetop. Add 1 inch of water to a pot with a steamer basket. Add cut and peeled sweet potatoes to the steamer and cook until tender.

However you cook the potatoes, mashing them is easy. Place the potatoes in a large bowl and mash them with a fork or potato masher until smooth.

Can you use canned sweet potatoes for a sweet potato dumplings recipe?

Yes, you can use canned sweet potatoes in these dumplings. It’s a great shortcut if you’re in a hurry. Drain off excess liquid and mash until smooth.

What can you serve with a sweet potato dumpling recipe?

Serve sweet potato dumplings for a simple breakfast with a cup of coffee or juice. If you like a bigger brunch, consider a savory pairing, such as your favorite egg recipes, bacon or sausage. Try one of our favorite breakfast casseroles if you need a make-ahead breakfast dish. Or, serve the dumplings for dessert on their own or topped with a dollop of fresh whipped cream.