Sweet Potato Dumplings Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, mix together wet sweet potato, butter, sugar, baking powder, lemon zest, marjoram, basil, marjoram, 1/2 teaspoon dried basil, 1/2 teaspoon dried marjoram, and nutmeg. Mix thoroughly.

Heat a large skillet over medium-high heat. Stir together marinated sweet potatoes and butter and cook 2 minutes. Increase to medium, stirring constantly, until mixture is golden and bubbly. Drain fat from skillet and place, in separate portions, in the center of the hot skillet and turn sides out. Pour hot water over both potatoes while they cook.

Pour ladle of sweet potato mixture into hot skillet while deep frying potatoes and fry about 5 minutes on each side, or until golden brown. Drain and place in paper sack or cup and cool slightly.

Pour vegetable stock into skillet and bring to a boil. Stirring constantly, cook potatoes for 5 minutes, or until potatoes are golden brown. Drain and place potatoes in paper bag. Place in freezer.

To make the filling, beat 1/2 cup lemon zest into 2 tablespoons lemon juice in small bowl until lemon zest becomes thick. Stir together 1 tablespoon of lemon juice, 1/2 tablespoon marjoram, basil, marjoram, marjoram, thyme and salt in small bowl until well blended. Beat egg into dry food mixture until combined. Fold flour into potato mixture. Spread 10 pounds of dumplings on bottom of large baking sheet or greased and baked. Place dumplings 5 inches apart on prepared baking sheets, allowing each to cool. Trim to fit within pan or space. Brush tops of dumplings with egg. Top with butter or margarine. Sprinkle sprinkles over dumplings before filling.

Bake dumplings 6 to 8 minutes in the preheated oven. Drain and place dumplings on a serving platter.