Sweet Potato Dumplings

Seasonal recipe number one is some serious comfort food.  Some seriously nutrient dense, delicious-as-all-hell seasonal comfort food.  I’ve been craving mashed sweet potatoes for literally weeks now, but for some reason I’ve been loading up on butternut and pumpkin instead, and neglecting the old sweet potato.  But today was finally the day!  I had my potatoes and was ready to eeeeeeeat.

via http://www.nataliedee.com/

I think I determined recently that I have never had an actual yam, only orange or white fleshed sweet potatoes, and that most things labelled “yams” in North American markets are actually sweet potatoes.  You know, in case the vegetable police are keeping score.

Anyway, I ended up making these super delish sweet potato dumplings for dinner tonight, totally by accident.  I had no such lofty dumpling aspirations before I entered the kitchen, just this seasonal craving for a big ol’ bowl of mashed sweet pots laced with coconut oil, sea salt and the sweetest New Mexico chili powder I’ve ever tasted.

I chopped, and I steamed, and I mashed, and I ended up with this bowl of omg-beta-carotene-overload!

orange bowl + orange food = orange picture fail

Then I wondered, how will I work some greens into my meal?  Bowl of kale, bowl of sweet potato.  How shall thy become acquainted?

This is probably where I should explain that there’s basically a rolodex of a million recipes in my brain – recipes I’ve made, recipes I’ve seen in books, on blogs, on menus, blah blah recipe recipe recipe.  So, mashed sweet pot + kale + fierce desire for comfort food turns into an ah-ha! moment wherein I recall this sweet recipe from Making Love In The Kitchen for sweet potato dumplings in rice paper!  I have rice paper!  I have all these things!  I have dinner!  Spontaneous dumplings for dinner!  How exciting is that?!  A little too exciting, apparently!  Obviously, there were a few adjustments (how could there not be?!), so here’s my take on Meghan’s sweet sweet potato dumplings!

Making Love Sweet Potato & Kale Dumplings


1 large-ish orange sweet potato, diced
1 cup butternut squash and/or carrot, diced
1-2 cups water
2 cups finely chopped kale
1/2 red onion, sliced thinly
1 tbsp extra virgin coconut oil
1 tsp chipotle or regular chili powder
1/4-1/2 tsp salt, to taste
4-6 sheets round rice paper for making rolls

Dice and chop all veg.  Place sweet potato, carrot and squash in a small saucepan with 1-2 cups of water and bring to a boil (you want enough water to steam the potatoes more than boil them – ie, we are not throwing away all of the nutrients in a pot of discarded boiling water here!).  Reduce heat and simmer/steam veggies, partially or fully covered, until fork-tender.  Remove potato/carrot/squash to a bowl, add coconut oil, salt and chili powder.  Give a rough mash, using a fork and some elbow grease should do it!  Add chopped kale and onion into pot with remaining water from cooking potatoes, there should be around 1/2 cup of water left at this point.  If there’s more, you may want to discard some.  Steam/fake saute kale and onion until both are softened and most of water is evaporated.  Add kale mixture to potato mixture, stir to combine.

In a pie plate or dinner plate, soak rice paper in warm water until softened, one sheet at a time.  Lay out a sheet on a flat, dry surface, place 1/2 cup-ish of sweet potato mixture in middle, fold in shortest ends, and then the longer sides.  Repeat.  Should make 4-6 dumplings, depending on amount of filling.

Eat delicious dumplings yum yum yum!

The spontaneous nature of this dinner explains the spontaneously crappy nature of these pictures.

Seriously, guys, I don’t even know where to begin telling you how much this meal turned my crank and coconut buttered my muffin.  Sweet potatoes are so friggin delicious and so full of beta carotene and fiber and complex carbs and other anti-oxidants, anti-inflammatory and blood sugar-balancing properties that I could go on forever.  Nothing gives me comfort like warm, delicious food that I know is nourishing my body as well as my mind.

This is really only the beginning of this month’s love affair with orange ‘taters.  I’ll be doing sweet potato latkes, raw mac & cheese and sweet potato knishes just to name a few!

7 thoughts on “Sweet Potato Dumplings

  1. I like the combination of yams and kale in dumplings. I have never used coconut oil, but I heard it has great health benefits. Thanks for sharing.

  2. I need some of these right now! I just bought a bag of organic "sweet potatoes" (never found them before) and they are white. I actually don't really like them. They don't have much flavour.

  3. @adelina extra virgin coconut oil has amazing health benefits, and tastes DELICIOUS. I highly recommend it!

    @mom I don't think I've had white sweet pots, but I've heard they're not as sweet as the orange ones. mash them with some carrot/squash or throw a couple dates in when you cook 'em? and maybe use more spice than this recipe, some curry powder as well?!

  4. So……after reading this recipe, there was no way that I wasn't going to make it…I happen to have some chickpeas that i wasn't sure what to do with so i mashed them up and threw them in there. Man oh man, the joy.
    Thanks for the idea!

  5. For a gathering of friends, would you suggest refrigerating your dumplings for several hours and then steaming prior to serving. Thank You

    1. Hmmm, the dumplings themselves were not steamed – the filling was just rolled up warm, so I’m honestly not sure how that would work. If you do try this I’d love to know how it turns out, the rice wraps may become too soft if warmed again, or it may work beautifully.

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