Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

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!


Recipe Summary test

15 mins
25 mins
40 mins
16 dumplings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

This can be easily halved. I also have made these appetizer-sized by cutting the crescent rolls in half and quartering the potatoes to yield 32 pieces.

Feel free to use any nuts you like.

Nutrition Facts

606 calories; protein 5.2g; carbohydrates 61.5g; fat 36.7g; sodium 448.8mg. Full Nutrition