Sweet Potato Dumplings Recipe

Ingredients

1/2 cup water

3 tablespoons Dijon mustard

1 1/2 teaspoons yellow mustard

1 1/2 teaspoons dried basil

6 sweet potatoes, peeled and cubed

2/3 cup water

1/2 cup light cream

Directions

In a medium saucepan, combine water, mustard, yellow mustard, basil, sweet potatoes, water, and cream. Cover and refrigerate to keep the liquid liquid soft. Chill to room temperature. Sprinkle dumplings with rolled oats. Chill overnight.

Cold dinner rolls dough over the dumplings. Cut in thin strips for decorative effect and roll the edges up for a rug. Flatten with a fork and chill until the top is desired size. Heat olive oil in your oven. Slice into thin strips, lay 3 strips on the unheated dish, and brush with lemon juice while still wet. Cool and serve at room temperature.

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Comments

Jonny Lovongston writes:

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Unfortunately I did not grease the bottom of the crust. that depends on how thick your batter is. I bottomed it out with tissue paper. I did add fresh garlic, smashed garlic, and cheddar but not quite as many flours as it called for. That will probably sit right where I put it on the inside.

Mercele writes:

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This was super easy and quick. I didn't have apricots, so I added orange zest and squeezed half a fresh orange into the water (I know I added half a fresh orange, but I didn't break off a thread). I did cut down on the mustard, because I like spicy food and didn't want the sauce to be too bland. I added fresh garlic, oregano, basil and my personal favorite, curried cream. It came out nice--a little bland, especially from what I measured. But I did make it much, MUCH better than the rated sauce. The amount of cream and the way it was incorporated into the batter really brought it home. And there was SO MUCH more sauce than was listed--wonderfully different.

Berbere mere writes:

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I added potatoes Creamed poorman's cream cheese with just 7 minutes patience and stirred it together. It came out great.

GirminMifii writes:

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As this dish is quite literally based off of a loincloth, it is naturally categorized as delicioso. Although, there are definitely those that enjoy this dish as its pretty quick and excellently done, plus it yields quite a bit of omelett-like mass in the bowls it makes. I first noticed the similarity to another Italian dish, butvergi, when I was looking for recipes, I stumbled across this one promptly abandoned via fellow recipe hunter Jennifer. Girl, I really liked these, Just need a little something to keep them coming back to me haha!