Southern Living Recipe: Chicken and Sweetpotato Dumplings

January 24, 2013 |Sweet Bites

Southern Living’s January issue has a great page on building a better pantry where they name 7 Southern superfoods they like to cook with all winter long. One of those ingredients is sweetpotatoes! They go on to give a beautiful recipe for Southern-style dumplings using our favorite superstar.

With flesh ranging from vibrant orange to deep purple, these fiber-rich gems are loaded with antioxidants that hold up to heat – steaming, boiling and roasting.

Sweetpotato Dumplings
  • 2 medium white potatoes (about 3/4 pound)
  • 1 large sweetpotato (about 1/2 pound)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup all-purpose flour
  1. Preheat over to 400ºF. Prick all potatoes with a fork, and bake on a jelly-roll pan 1 hour.
  2. Cool potatoes 20 minutes. Peel and mash until smooth. Add cheese and next 4 ingredients, and stir until smooth. Fold in flour just until blended.
  3. Divide dough into 4 equal portions; dust with flour. Roll each into a 3/4-inch-diameter rope on a well-floured surface. Cut into 1-inch pieces; place dumplings on a lightly floured baking sheet.
  4. Cook dumplings, 10 to 12 at a time, in 3 quarts of boiling water over medium-high heat, 3 minutes. Remove with a slotted spoon and add to chicken soup.
For the chicken soup recipes, click here.