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KRAZY KAT'S RECIPES
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Andy's Sweet Potato Dumplings
Makes 40 dumplings
- Vegetable oil
- 4 cups water
- 1/2 lb. butter
- 4 cups all-purpose flower
- 2 1/2 Tbsp. salt
- 1/2 Tbsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1 Tbsp. brown sugar
- 2 Tbsp. maple sugar
- 6 large eggs
- 3 large sweet potatoes, mashed (2 lbs.)
- 3-4 Russet potatoes, mashed (2 lbs.)
- Pour oil to depth of 2 inches into a Dutch over; heat to 375 degrees.
- Bring 4 cups of water and butter to a boil in a large saucepan. Add flour and the next six ingredients all at once, stirring until dgh pulls away from the sides of the pan and forms a smooth ball. Remove from heat; add eggs one-at-a-time, beating with a wooden spoon after each addition until blended.
- Combine 1 cup of cream puff paste with mash potatoes in an electric mixer. Beat at low/medium speed until the mixture resembles a dough. Form into 1-inch balls. Fry dumplings, in batches, 3 to 4 minutes or until golden brown.
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Serving Breakfast,
Lunch and Dinner.
(302) 888-4200
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