Sweet Potato Dumplings
These sweet potato dumplings are an easy, Southern dessert that comes together with crescent roll dough wrapped around tender sweet potatoes, all baked in a rich cinnamon sauce. They’re comforting, simple to make, and always a favorite.
Growing up, dumplings were always a treat, and I usually made them with apples. But once I tried swapping in sweet potatoes, I knew this version was something special. This is one of those comfort food desserts that looks impressive, is so simple, and perfect for busy days when you still want something homemade and comforting.
If you enjoy Southern sweet potato recipes like this one, be sure to check out a few of my other ones, like my Classic Southern Sweet Potato Pie and another classic Southern comfort food, my Easy Southern Candied Sweet Potatoes.
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💗 Why You’ll Love This Recipe
- Easy to Make: Easy to make dumplings with store-bought shortcuts.
- A Fun Twist: Take a classic dumpling and add a fun twist with sweet potatoes instead of apples. Although apple dumplings are delish, these are quite tasty.
- Perfect for Holidays: Add these dumplings with crescent rolls to your Thanksgiving or Christmas menu.
For another delicious Southern dish, be sure to try my Southern Style Lima Beans. They are slow-simmered for a savory taste.
🛒 Ingredients Needed
This is just an overview of the ingredients needed for a quick sweet potato dessert with crescent dough. Please see the full recipe card below for a more detailed ingredient list.
Crescent Roll Dough: Sweet potato dumplings with crescent rolls make a perfect soft, flaky covering.
Sweet Potato Patties: Thawed and cut in half for an easy filling with great flavor. These are sometimes labeled yam patties.
Evaporated Milk: Creates a rich, creamy sauce without being too heavy.
Butter: Adds richness to this classic dessert.
Sugar: A little sugar brings out all the flavors.
Cornstarch: Thickens the sauce, making it syrupy and coating the dumplings.
Cinnamon: Adds a warm flavor to the sweet potatoes.
📖 Recipe Variations
- Add some Caramel: Give each slice a little drizzle for an extra special dessert.
- Add some Nuts: Add some chopped nuts on top for a little crunch.
🔪 How To Make Sweet Potato Dumplings Recipe
Step 1: Preheat your oven to 350 degrees and lightly grease a 9×13-inch baking dish.
Step 2: Separate the crescent dough and cut each triangle in half lengthwise to make long strips. You should have about 16 pieces of dough.
Step 3: Cut each sweet potato patty in half. Wrap one strip of dough around each sweet potato piece and place seam-side down in the baking dish.
Step 4: In a saucepan over medium heat, whisk together the evaporated milk, 1 ½ cups sugar, salt, and cornstarch until smooth.
Step 5: Add the butter and continue stirring until the mixture comes to a gentle simmer and thickens, about 2–3 minutes.
Step 6: Carefully pour the hot sauce evenly over the dumplings in the baking dish.
Step 7: In a small bowl, mix ¼ cup of sugar with the cinnamon, then sprinkle it over the top of the dumplings.
Step 8: Bake for 30–35 minutes, until the dumplings are golden brown and the sauce is bubbly. Spoon some of the sauce over the dumplings, then let them rest for 5–10 minutes before serving, so the sauce thickens further.
💭 Pro Tips
❔ Recipe FAQs
I can easily find sweet potato patties in the freezer section at my local grocery store.
Refrigerator: Store all leftovers in an airtight container in the fridge for 2-3 days.
Reheat: Place in the microwave or oven until warmed throughout.
Freezer: I don’t recommend freezing leftovers; the dough’s consistency will change, and it is best served fresh.
The short answer is usually yes, but not technically. In most U.S. grocery stores, “yams” are usually just orange-fleshed sweet potatoes sold under a different name. You may find packages labeled ‘yam patties’ and some labeled ‘sweet potato patties’. True yams are a different root vegetable and are rarely found in most supermarkets.
More Southern Recipes
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Sweet Potato Dumplings
Ingredients
- 8 ounce package Crescent Rolls
- 8 Sweet Potato Patties (Frozen) slightly thawed, cut in half
- 12 ounce can Evaporated Milk
- 1½ cups White Sugar
- ¼ teaspoon Salt
- 2 tablespoons Cornstarch
- ½ cup Butter
- 2 teaspoons Cinnamon
- ¼ cup White Sugar
Instructions
- Preheat your oven to 350 degrees and lightly grease a 9×13-inch baking dish.
- Separate the crescent dough and cut each triangle in half lengthwise to make long strips. You should have about 16 pieces of dough.
- Cut each sweet potato patty in half. Wrap one strip of dough around each sweet potato piece and place seam-side down in the baking dish.
- In a saucepan over medium heat, whisk together the evaporated milk, 1 ½ cups sugar, salt, and cornstarch until smooth.
- Add the butter and continue stirring until the mixture comes to a gentle simmer and thickens, about 2–3 minutes.
- Carefully pour the hot sauce evenly over the dumplings in the baking dish.
- In a small bowl, mix ¼ cup of sugar with the cinnamon, then sprinkle it over the top of the dumplings.
- Bake for 30–35 minutes, until the dumplings are golden brown and the sauce is bubbly.
- Spoon some of the sauce over the dumplings, then let them rest for 5–10 minutes before serving, so the sauce thickens further.
Notes
- Thaw the sweet potato slices before baking, so they cook evenly.
- Don’t skip letting the dumplings rest after baking. This allows the sauce to thicken.
- Serve with some vanilla ice cream or Cool Whip for a tasty Southern dessert.
- Refrigerator: Store all leftovers in an airtight container in the fridge for 2-3 days.
- Reheat: Place in the microwave or oven until warmed throughout.
- Freezer: I don’t recommend freezing leftovers; the dough’s consistency will change, and it is best served fresh.
Total comfort food dessert! Easy, tasty, and full of flavor!