Sweet Potato Dumplings

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   Combine the sweet potatoes and water in a Dutch oven or large deep skillet. Cook until potatoes are fork tender but not mushy. Remove the potatoes using a slotted spoon. Measure the cooking liquid and add water, if needed, to make about 5 cups of liquid. Pour back into pan. Add sugar and spices and stir to mix. Make dumplings. I like to use my food processor to make the dough. Combine flour, shortening and the 1/3 cup of milk. Process until a dough is formed. Turn out onto floured surface and work more flour into the dough, if needed, to make a firm dough. Roll to a thickness of about 1/4 inch or less. Cut into strips. Bring the liquid to a rolling boil. Drop pieces of dumpling strips into pot. Cover and reduce heat to low. Cook about 6 minutes. Remove cover and add the 1/4 cup of milk and butter. Stir until butter melts. Add the sweet potatoes back to the pan and continue cooking for another 4 to 5 minutes or until slightly thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.