Sweet Potato Dumplings - cooking recipe

Ingredients

4 c. peeled and sliced sweet potatoes
7 c. water
1 1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. self-rising flour
2 1/2 Tbsp. shortening
1/3 c. milk
1/4 c. milk
3 Tbsp. butter or margarine

Preparation

Combine the sweet potatoes and water in a Dutch oven or large deep skillet. Cook until potatoes are fork tender but not mushy. Remove the potatoes using a slotted spoon. Measure the cooking liquid and add water, if needed, to make about 5 cups of liquid. Pour back into pan. Add sugar and spices and stir to mix. Make dumplings. I like to use my food processor to make the dough. Combine flour, shortening and the 1/3 cup of milk. Process until a dough is formed. Turn out onto floured surface and work more flour into the dough, if needed, to make a firm dough. Roll to a thickness of about 1/4 inch or less. Cut into strips. Bring the liquid to a rolling boil. Drop pieces of dumpling strips into pot. Cover and reduce heat to low. Cook about 6 minutes. Remove cover and add the 1/4 cup of milk and butter. Stir until butter melts. Add the sweet potatoes back to the pan and continue cooking for another 4 to 5 minutes or until slightly thickened.