Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
April 2, 2014

Sweet Potato Dumplings




2 cans Crescent Rolls
1 pkg Sweet Potato Patties, cut in half
2 c Sugar
2 c Water
1-1/2 sticks Butter
1 tbsp Vanilla Extract
1 tbsp Cornstarch
Cinnamon for sprinkling on top
1 c Chopped Pecans, optional

Cut each patty in half. Open and unroll crescent rolls. Separate the triangles. Place each patty on wide end of each triangle. As you roll up each sweet potato half in roll, tuck the ends in. They do not have to be sealed, so it's ok if potatoes are not fully covered. After rolling them up, place rolls facing down in a 9x13 glass baking dish. In saucepan, combine water, sugar, and cornstarch. Mix well. Add butter. Heat over med heat, stirring occasionally until butter has melted and sugar has dissolved. Remove from heat and stir in vanilla extract. Pour mix over dumplings. Sprinkle with pecans and cinnamon. Bake at 350 degrees for 35-40 min.