Whether you are from North or South, or on the East coast or West, the throw-down, hard headed lovers of Chicken and dumplings will fight to the death over the type of dumpling they prefer. Flat, fluffy, wheat/white, cut, rolled, biscuits, and even egg based dumplings are at the fore-front of debate. I will say, to each is own, and I have never met a dumpling I didn't like! They are quick, affordable and definitely worth the extra 10 minutes they take! The key that I have found is not to boil the dumplings to death, but rather bake them in the simmering liquid. The steam from the soup keeps the moisture locked in while the oven creates a perfectly heated pot from every direction that extra fluffy, tender, and delightful mountain of perfection we all love on any fall day.
Well, let me just throw another log on the hot debate....Sweet Potatoes! Yep, another way to pack in some extra vitamin And have an amazingly rich Chicken-and-dumpling experience. Add these to your favorite Chicken-N-Dumpling base! They are a wonderful way to use those extra sweet potatoes left over from Thanksgiving, too! Not to mention the ultra-packed vitamin A helps the function of your beautiful peepers and boosts that immunity during the fall ans winter months!
Sweet Potato Dumplings
1 ½ cups flour
1 cup mashed sweet potato
2 tsp baking soda
½ tsp Salt
½ tsp pepper
2TBL salted butter, at room temperature
4 TBL grated Romano
1 ½ cups Buttermilk @ room temperature
Preheat oven to 375.
In a large mixing bowl combine all dry ingredients. Mash sweet potato with butter and cheese until well combined. Add to flour mixture and mix well. Slowly add buttermilk and stir just until combined. With floured hands or an ice cream scoop, shape into uniformed balls and place on a floured surface. Let rest 15 minutes. When soup is to a boil, turn heat off and add dumplings to liquid. Cover and place in the oven 20 minutes. Remove and uncover and let sit 5 minutes.
**DON'T FORGET TO LET THEM REST!!!!
