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Today we’re having Thanksgiving lunch at our headquarter office with all of the employees here – all 60 of us! My office is conveniently located right beside the patio serving bar where lunch is being set as I type this post – it smells amazing! We have some fabulous cooks here at our Bank and we just have to share some cooking and baking secrets with you all. We’ll kick it off with Sweet Potato Dumplings from Brandy Hunt who works in Deposit Operations. Enjoy! – Kasey Culbert

People are always shocked at how easy these are! They are one of my family’s favorites and we even cook them when it’s not a Holiday (when I can find the sweet potato patties, that is! ?)

Sweet Potato Dumplings

Ingredients:
2 cans of crescent rolls
1 pkg of frozen sweet potato patties
1 cup of water
1 cup sugar
1 tsp vanilla
1 1/2 sticks of butter
1 tbsp cornstarch

Directions:
Put water, sugar, butter and cornstarch in a pot and cook till butter melts and comes to a little bit of a boil. While that’s going, cut sweet potato patties in half and roll each half in a crescent roll. You should have 16. Put the dumplings in a 9 x13 dish and set aside. Once mixture comes to a boil, take it off heat and add vanilla.  Pour mixture over dumplings and put in oven at 350 degrees for 30 minutes or until crescent rolls are golden brown.

Brandy Hunt
Deposit Operations