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 TimePrep: 40 min. Bake: 30 min.
- 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
- 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 Facts2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.
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