sweet potato dumplings, roasted mushrooms, vidalia onions

Preheat your oven to 400°F (200°C). Spread the sliced mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes or until golden brown.

Roast the Mushrooms

In a pot, boil sweet potatoes until tender. Drain and mash. In a bowl, combine the mashed sweet potatoes, flour, baking powder, and salt. Gradually add milk and melted butter, mixing until a dough forms.

Prepare the Sweet Potato Dumplings

In a large pot, sauté the diced Vidalia onions in a bit of olive oil over medium heat until translucent. Add the shredded chicken and stir until heated through.

Cook the Chicken and Onions

Pour in the chicken broth and bring to a simmer. Season with black pepper.

Combine with Broth

Drop spoonfuls of the sweet potato dumpling mixture into the simmering broth. Cover and cook for 15 minutes or until dumplings are cooked through.

Add Dumplings

Gently stir in the roasted mushrooms and serve hot.

Finish the Dish

chicken and dumplings

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!