The market here (in Barbados) is rife with orange-flesh sweet potatoes. They are a joy to bake with simply because they make everything look stunning with a rich golden-orange hue. They are also sweeter than the other varieties and less starchy.
Breads, bakes and pancakes all get added tenderness and sweetness when sweet potatoes are added to the mix. This time around, I decided to make some steamed dumplings. These dumplings can be used as dinner rolls or as a side dish to stews, but honestly, they are so delicious on their own that all you need is your favourite hot or cold beverage to accompany them.
To save time, whenever I am baking with sweet potatoes, I always boil a few pounds of the sweet potatoes, mash them, cool completely and then divide into ½ and 1 cup measurements then and refrigerated or freeze. When I want to use them to bake, they are defrosted in the refrigerator and then brought up to room temperature or warmer while resting on the kitchen counter.
Yield: 8 – 10 dumplings (more if made smaller)
SPECIAL EQUIPMENT
- Steamer
- Parchment paper cut into 4-inch square pieces, lightly brushed with oil
INGREDIENTS
- 2 cups all-purpose flour, plus extra for work surface
- 2 ¼ teaspoons baking powder
- ½ teaspoon ground cinnamon
- A pinch of table salt
- 1 tablespoon butter, melted
- 1 packed cup mashed sweet potatoes
- Room temperature water for dough
- Vegetable oil
DIRECTIONS
- Mix together the flour, baking powder, cinnamon and salt.
- Add the melted butter and sweet potatoes and mix together; add a little water at a time create a dough. Dust a work surface and knead dough for 3 minutes. Transfer dough to a bowl, rub all over the dough with oil, cover and let rest for at least 30 minutes. Dough can rest for up to 1 hour at room temperature.
- Divide dough in to 8 – 10 pieces and roll into balls (do not squeeze the dough to make tight balls, roll gently). Transfer the balls to the parchment paper, cover and let rest while the steamer is set up and the water brought up to a boil.
- Steam dumplings in batches for 8 minutes. Remove from steamer, let cool before serving. Serve while still very warm.
