Prep 15 mins
Cook 45 mins
I found this recipe in a local church cookbook. I have not tried it myself, but I thought it sounded very interesting. I might experiment on my guests for Thanksgiving! Any other brave souls out there?
- 2 cans big country-style biscuits
- 1 (28 ounce) can sweet potatoes, drained and mashed with a fork
- 1⁄2 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1 cup water
- Spray a 13 X 9 X 2 inch baking pan.
- Flatten each biscuit with a rolling pin.
- Add 1 heaping tablespoonful of sweet potato to the center of each biscuit; fold in half and crimp the edges to seal.
- Lay in pan appx.
- 8 per side.
- You can overlap them.
- Combine butter, sugars, cinnamon, and water in a saucepan and bring to a boil; pour over biscuits.
- They may float, but they will settle.
- Bake@ 350F, uncovered, 35-45 minutes until golden brown.
I am a fairly new cook and was looking for something was easy and tasty and found this. Well I fix them for Sunday dinner, and it was a hit, but my little brother and I agreed that you should add sugar and cinnamon and some vanilla to the can sweet potatoes. Also next time I may have too bake them at 30 minutes, instead of 45. My mother kept saying it felt like she was eating dessert during dinner...but the rest of us agree it was good with dinner.
Guess I'm the odd man out; I always hate to be the first to say a recipe was less than perfect when it already has a bunch of rave reviews, but these could have worked better and dear family didn't complain exactly but they weren't singing this dish's praises either. On the upside they were easy and made very little mess in my kitchen. However, I know I used the right size pan so now I wonder if the biscuits I used were too big (though the recipe does specify to use the big ones and said it was okay if they overlap). I have to disagree about that as the dumplings didn't cook where they overlapped and I had a lot of overlap. I cooked for 25 minutes and then ended up flipping over the ones that were most done and setting them on top so they would cook on the bottom (10 minutes), pulled them out, spread everything else out and cooked for another 15 minutes. I did make one major change: I halved the sugar in the sauce (1/2 cup brown sugar, 1/4 cup granulated, 1/4 cup splenda) as some of the other reviews had mentioned this being very sweet and I was afraid it would be overpoweringly so. I'm glad I did as I don't think we could have eaten this at full sweetness; it's almost hard to believe that it's a side dish rather than a dessert. The consensus on the filling was that it was rather blah and tasted like it needed something (didn't see how it would convert any sweet potatoe haters; it's really just sweet potatoes and you can really taste them, certainly didn't change DH's mind). I used 1 can buttermilk biscuits and 1 can butter flavored, both were good with the sauce cooked in, but the butter flavored was slightly better. I think if we try these again, I would actually forget about the sweet potatoes, fill the dumplings with pumpkin pie filling and serve them with vanilla ice-cream as a dessert. Thanks for posting. It was worth a try and definately has potential.
I made this for Thanksgiving for something different. They were delicious but very very sweet. I would do them again and adjust the sugar in the sauce. Everyone really enjoyed them, though. Thanks for a great way to serve a Holiday staple!