Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 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!

Gallery

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
16
Yield:
16 dumplings
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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
Advertisement