Breakfast? Side? Dessert? Or Just Delish! Lisa Dorn’s Sweetpotato Dumplings

by | Oct 31, 2023


Where The Food Comes From visited Hickory Hill Milk in Edgefield, SC in Season 4, Episode 03. Here we met the lovely Dorn Family whose warmth and hospitality is beyond compare.

Lisa Dorn’s amazing homemade farm lunch was one of two best parts of making the episode for me, as I wrote in my Behind-The-Scenes article. Time to share one of my many reasons why – Lisa’s recipe for Sweetpotato Dumplings. There is no way to describe this amazing dish — tantalizing, creamy, soft sweetpotatoes wrapped in flaky pastry — and, believe it or not, I don’t know how to even categorize it. Around here, we think of it as a side dish, but it also can be classified as a dessert or brunch entree. I guess you’ll have to decide for yourself. You’ll probably want to serve it for all those occasions and maybe even others!

So without further adieu, check out Lisa’s recipe for Sweetpotato Dumplings.

Lisa Dorn's Sweetpotato Dumplings.

Sweetpotato Dumplings

Lisa Dorn - Hickory Hill Milk
Featured In WTFCF Season 4, Episode 03: Robot Dairy.
This recipe is amazing! Sweet and savory and the addition of crescent rolls makes this a satisfying dish. Only problem: you will find yourself eating too many dumplings!
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Servings 16


  • 9 x 13 glass baking dish


  • 2 cups water
  • 2 cups sugar
  • sticks of butter
  • 1 tablespoon of vanilla
  • 1 tablespoon of flour
  • ¼ cup of water
  • 8 sweetpotatoes, cut in half
  • 16 (2 packs) crescent rolls
  • Cinnamon


  • Preheat oven to 350℉.
  • In a large frying pan, add 2 cups water, 2 cups sugar, and 1½ sticks butter. Heat until sugar is dissolved and butter is melted.
  • In a small container, add ¼ cup water and 1 tablespoon flour. Mix well and add to sugar mixture.
  • Open crescent rolls, roll each sweetpotato half in the crescent rolls and place into glass baking dish.
  • Pour liquid mixture over crescent rolls and sprinkle with cinnamon.
  • Bake for approximately 35 minutes.


    About the Author

    Lisa Dorn Hickory Hill Milk. Lisa Dorn wears a lot of hats, like most farm moms and wives. She's a graduate of Clemson University with a degree in accounting she puts to good use around the farm, handling the bookkeeping and crunching the numbers. But like all farmers, she does whatever else needs doing, too. She keeps alive an old farm tradition of feeding the help and family with a weekly lunch on Thursdays for all employees and anyone else who happens to be on-hand. Not surprisingly, Hickory Hill seems to get a lot of deliveries on Thursdays. Lisa starts prepping and cooking around 3-4 a.m. for the two-dozen (and more) who'll show up to dine.