Submitted by Lauren Elder-Pahl, Ozark, Mo.
• 1 package crescent roll dough
• 8 frozen sweet potato patties, thawed and cut in half
• 1 12oz. can evaporated milk
• 1/2 C butter
• 1 1/2 C white sugar, divided
• 1/4 tsp salt
• 2 Tbsp cornstarch
• 2 tsp ground cinnamon
Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish. Separate the crescent dough triangles and cut each in half lengthwise to make 16 strips of dough. Wrap each dough piece around 1 potato piece and place in the prepared dish. In a small saucepan, whisk milk, 1 1/4 cups sugar, salt and cornstarch together until well combined. Add butter and bring to a simmer over med-high heat, stirring constantly. Simmer until thickened, about 3 minutes. Remove from heat and pour over the sweet potato dumplings. Stir remaining sugar and cinnamon together in a small bowl and sprinkle evenly over the dumplings. Bake in the preheated oven until brown and bubbly, 30-35 minutes. Let stand 5-10 minutes before serving.
