Sweet Potato Dumplings
It’s sweet potato season and this recipe has a new twist. In my supermarket, sweet potato patties are sold in the meat department. In your area they might also be found frozen or with produce. Try this super sweet side dish with turkey, chicken or ham. It’s a nice change from the same ol’ marshmallow-topped sweet potato casserole.
This casserole can be baked ahead and nuked to warm it up but don't prepare it hours ahead to bake later or the biscuit dough can lose its oomph. Make, bake and serve it now or make, bake and chill to nuke later.
1 tube of Grands flaky layered biscuits (8 biscuits)
8 sweet potato patties
2 cups cold water
1 tablespoon cornstarch
2 cups sugar
½ stick butter
1 teaspoon vanilla or maple flavoring
Grease a 9 X 13-inch casserole. Set the oven to 350 degrees. Separate flaky biscuits to make 16 pieces. Cut sweet potato patties in half across the equator.
Wrap each piece of sweet potato patty in biscuit dough and pinch to seal. Arrange seam side down in casserole. Stir cornstarch into cold water in a saucepan, then stir in butter and sugar over medium heat until sugar dissolves and mixture clears. Stir in flavoring and pour over biscuits.
Bake about 40 minutes or until golden brown. Serves 8.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com