Sweet Potato Crescents Recipes

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SWEET POTATO CRESCENTS



Sweet Potato Crescents image

My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. -Rebecca Bailey, Fairbury, Nebraska

Provided by Taste of Home

Time 45m

Yield 3 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1 large egg, room temperature
1-1/2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
1/4 cup butter, melted

Steps:

  • In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

EASY SWEET POTATO DUMPLINGS



Easy Sweet Potato Dumplings image

This can be a veggie dish or a desert. They are so yummy and easy to make. I tried these at a family reunion and searched the room to find out who made them and begged the recipe!

Provided by Belinda Owens McMath

Categories     Appetizers and Snacks

Time 40m

Yield 16

Number Of Ingredients 8

2 (8 ounce) packages refrigerated crescent rolls
32 ounces frozen sweet potato patties
1 cup finely chopped walnuts
1 ½ cups water
1 ½ cups sugar
½ cup margarine
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Unroll crescent rolls and lay flat on a work surface. Cut sweet potato patties in half. Roll 1 half-patty in a crescent roll, stretching dough to cover patty completely and make a dumpling. Repeat with remaining patties and rolls.
  • Place walnuts in a plate. Dip dumplings into nuts, pressing down to coat the top. Place coated dumplings in a 9x12-inch glass baking dish, nut-side up.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine water, sugar, margarine, cinnamon, and nutmeg in a heavy saucepan. Cook over medium-low heat just until sugar and margarine are dissolved, 3 to 5 minutes. Pour sauce over dumplings in the baking dish.
  • Bake in the preheated oven until bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 606.1 calories, Carbohydrate 61.5 g, Fat 36.7 g, Fiber 4.7 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 448.8 mg, Sugar 27.1 g

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