1 (10 ounce) package yellow sweet potato
3 tablespoons butter
2 tablespoons cider vinegar
1 teaspoon salt
1 1/2 teaspoons dried parsley
1 tablespoon dried oregano
1 1/4 teaspoons dried basil
1 1/4 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon dried oregano leaves
1 teaspoon dried red orchards (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, cream together the butter and vinegar. Stir in the salt, parsley, oregano, basil and garlic powder. Mix in the garlic powder, basil, rosemary, paprika and rosemary; beat until well blended.
Fold the butter mixture into the dry mixture in a small pot, and gently mix between the two sheets of foil. Place the dumplings in the pan. Spoon sauce around the dumplings and sprinkle with oregano leaves if desired.
Bake in preheated oven for 35 to 40 minutes. Cool completely, and place dumplings in the refrigerator.