SWEET POTATO DUMPLINGS
If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet...
Provided by Callie Hill
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350° F.
- 2. Cut each patty in half.
- 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
- 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
- 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
- 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
- 7. Remove from heat and stir in the vanilla extract.
- 8. Pour the sugar mixture over the dumplings.
- 9. Sprinkle with cinnamon.
- 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
- 11. Let sit 15-20 minutes before serving.
SWEET POTATO CRESCENTS
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. -Rebecca Bailey, Fairbury, Nebraska
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
EASY SWEET POTATO DUMPLINGS
This can be a veggie dish or a desert. They are so yummy and easy to make. I tried these at a family reunion and searched the room to find out who made them and begged the recipe!
Provided by Belinda Owens McMath
Categories Appetizers and Snacks
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
- Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
- Bake in the preheated oven until bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 606.1 calories, Carbohydrate 61.5 g, Fat 36.7 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 448.8 mg, Sugar 27.1 g
SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
COLLEEN'S POTATO CRESCENT ROLLS
Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.
Provided by Colleen Wollenberg
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 9h40m
Yield 32
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g
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5/5 (1)Total Time 3 hrsCategory BreadCalories 122 per serving
- Combine the sweet potatoes, buttermilk, egg, butter, sugar, yeast and salt in the bowl of a stand mixer. Mix on low until combined. Let the mixture sit for a few minutes.
- Using the paddle attachment, add in 1 cup of the flour. Add in more flour, 1/2 cup at a time, until a soft dough forms. If you are using a stand mixer, switch to the dough hook and knead the dough for 6-7 minutes, adding more flour as needed to form a dough that is tacky but not overly sticky.
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- Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in bowl.
- Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat 3 minutes at medium speed, scraping bowl often.
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- In small bowl, mix sweet potatoes, brown sugar and cinnamon. Separate dough into 16 triangles. Place 1 tablespoon sweet potato mixture on each triangle. Top each with about 1 teaspoon chopped pecans and 4 miniature marshmallows. Roll up crescents; place on cookie sheet.
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