This is a favorite of our family and friends!
2 sticks butter (sweet cream butter...salted)
2 cans Pillsbury Crescent Rolls
5-6 small or 3 large sweet potatoes, uncooked
2 cups water
1 1/2 cups sugar
2 teaspoons cinnamon
-Preheat oven to 350 degrees.
-Cut sweet potatoes into squared strips.
-Melt butter in a separate container.
-Divide crescent rolls into triangles. Triangles come apart easier if left in the fridge until you are ready for this step.
-Wrap 3-4 uncooked sweet potato strips in each triangle.
-Dip in melted butter and place in a 9 by 13 pan.
-Pour remaining butter over dumplings.
-Boil water with sugar and cinnamon until sugar dissolves and mixture blends together. It will not thicken...but will boil over into a sticky mess if not stirred constantly!
-Cover dumplings with 1/2 of cinnamon-sugar mixture and bake for 35 minutes.
-Leave remaining cinnamon-sugar on lowest temp to keep warm. If mixture is not kept warm, and you are using glass or stone bakeware, it could shatter your bakeware on the following step.
-Remove from oven and pour remaining cinnamon-sugar mixture on top.
-Cover with aluminum foil and bake for 10 more minutes.
Enjoy! This great as a side dish or as a dessert with vanilla ice cream!