Sweet Potato Dumpling Recipe: Golden, Tender, and Comfortingly Simple

Sweet potato dumplings are the ultimate blend of cozy comfort and satisfying flavor. These pillowy bites are lightly pan-fried for a golden crisp exterior and soft, melt-in-your-mouth center—perfect for those looking for a homemade touch without the hassle. Whether you’re serving them as a hearty side or a craveable main dish, this recipe brings warmth to the table in under 30 minutes.

This sweet potato dumpling recipe is an easy way to transform humble ingredients into a soulful, satisfying dish. Rich with earthy sweetness and savory depth, these dumplings shine any night of the week.

How to Make Sweet Potato Dumplings from Scratch

Homemade doesn’t have to mean complicated. With simple ingredients and a quick pan-fry, you can have fresh sweet potato dumplings on your plate fast.

Ingredients

Dumplings:

• 1 cup mashed sweet potato (cooked and cooled)

• ¾ cup all-purpose flour (plus extra for dusting)

• 1 egg yolk

• ¼ tsp salt

• ¼ tsp nutmeg (optional, for warmth)

For Pan-Frying:

• 1 tbsp olive oil or unsalted butter

• 1 clove garlic, minced

• Fresh sage leaves or rosemary sprigs

• Salt and pepper to taste

Optional Add-Ins:

• Shaved Parmesan or crumbled goat cheese

• Toasted pecans or walnuts for crunch

• Brown butter drizzle for an elegant finish

Preparation Time

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Preparing Instructions

Step 1: Make the Dough

In a bowl, combine mashed sweet potato, egg yolk, salt, nutmeg (if using), and flour. Stir until a soft dough forms. Add more flour as needed to reduce stickiness, but avoid overmixing.

Step 2: Shape the Dumplings

Lightly flour a surface and divide the dough into 3 sections. Roll each into a log about ½ inch thick. Cut into bite-sized pieces and gently press each with the back of a fork to create ridges.

Step 3: Boil the Dumplings

Bring a pot of salted water to a gentle boil. Add dumplings in batches and cook until they float to the surface (about 2 minutes). Remove with a slotted spoon and let drain.

Step 4: Sauté to Finish

In a large skillet, heat olive oil or butter over medium heat. Add garlic and sage. Sauté until fragrant (about 30 seconds). Add the cooked dumplings and pan-fry for 3–5 minutes, turning until golden brown and crispy on the outside.

Servings

This recipe yields 2–3 portions, depending on how hungry your guests are.

Presentation & Decoration

Garnish: A handful of microgreens, a sprinkle of cheese, or a drizzle of brown butter takes the plating to the next level.
Plating: Serve in warm ceramic bowls with a side of herby yogurt dip or a light arugula salad for contrast.

Best Time to Eat

• Weeknight Treat: Quick enough for a cozy meal after work.

• Fall Comfort Food: Ideal during chilly months for a warming, homey bite.

• Holiday Side: A unique addition to your Thanksgiving or holiday table.

Portion Guide

• Individual: About 1 cup of sweet potato yields 1 hearty serving.

• Group: Double or triple the recipe for a crowd—just boil dumplings in batches.

Storage & Shelf Life

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag. Boil straight from frozen when ready.

• Reheating: Pan-fry leftovers to re-crisp, or warm gently in the microwave.

Allergy Guide

• Gluten-Free: Substitute flour with a gluten-free all-purpose blend.

• Dairy-Free: Use olive oil instead of butter; skip cheese garnishes.

• Nut-Free: No nuts in the base recipe; avoid topping with nuts.

We want to see your spin on sweet potato dumplings! Tag us in your photos and share your creations—you might inspire our next comfort food feature