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Chris' Wednesday Recipe

Sweet Potatoe Dumplings

Ingredients: 4 medium size red sweet potatoes

2 cans original Pillsbury crescent rolls

1 stick butter

1 1/2 c. packed brown sugar

1 1/2 c. water

1 1/2 tsp. vanilla


Steps: Boil potatoes until done and cool.

Peel and cut lengthwise into four wedges each

Wrap each wedge with crescent roll and place in 13" x 9" pan.

Bring water to boil.

Add butter and brown sugar stirring constantly.

Remove from heat and add vanilla.

Pour mixture over wrapped potatoes, using all of the mixture.

Sprinkle cinnamon over rolls.

Bake at 350 for 25 minutes, or until golden brown.

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