Wednesday, October 17, 2012

Creamy Spinach with a Sweet Potato Dumpling Crust

Creamy Spinach with a Sweet Potato Dumpling Crust

There are some food words that just make me happy. Chocolate, cookie and gravy are some examples. But one of my favorite happy food words is dumpling. Something about it conjures up all sorts of delicious, comforting thoughts. Dumplings in soup, dumplings in stew...yum. You could, of course, make dumplings using a box of Bisquick. It's quick, easy and tasty. That partially hydrogenated oil part doesn't make me so happy, though.

Creamy Spinach with a Sweet Potato Dumpling Crust
Not only is this dumpling recipe easy and tasty but it's also much healthier, doesn't use any hydrogenated oils and even gets a boost of nutrition from the sweet potato. It also gets a serious boost of flavor. You can use this dumpling crust to make chicken pot pies, veggie pot pies or just about any vegetable side dish. I happen to love spinach and think it pairs fantastically well with the flavor of sweet potato.

Creamy Spinach with a Sweet Potato Dumpling Crust
You can bake this in any casserole dish but I like serving individual ramekins because it makes it seem like so much more fuss went into making these when they're actually quite easy. It's also a great make ahead dish. Just store the ramekins in the refrigerator until you're ready to bake them off. Thanksgiving side dish, anyone? Enjoy!


For the Crust:
1 Cup all purpose flour
1 Tablespoon baking powder
1/4 Teaspoon salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Tablespoon milk (low fat is fine)
1 Large or two small sweet potatoes
2 Tablespoons scallions or chives, chopped

For the Filling:
2 10 oz. Packages frozen chopped spinach, thawed and wrung dry
1 Tablespoon butter
1 Clove garlic, minced
1 Tablespoon all purpose flour
1 Cup low fat milk
1/4 Cup Parmesan cheese, grated
Salt and pepper to taste

Creamy Spinach with a Sweet Potato Dumpling Crust
Peel and chop the sweet potatoes into bite size pieces. Boil in water until just fork tender. Drain, mash and set aside to cool.

To make the spinach filling, place the tablespoon of butter into a large saute pan, add the minced garlic and cook on low heat for a couple of minutes. Add the tablespoon of flour and whisk until the butter and flour are incorporated. Slowly whisk in the cup of milk and the Parmesan cheese. Continue to whisk for another couple of minutes until slightly thickened and then add the spinach. Mix together and season to taste. Remove from the heat and spoon equal amounts into each of four (3") ramekins.

To make the crust, add the flour, baking powder and salt to a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs. Add the cooled sweet potato mixture, milk and herbs. Mix together until well combined and spoon equal amounts on top of each ramekin. Bake in a pre-heated 350 degree oven for approximately 45 minutes or until the tops are lightly golden brown. Makes 4 servings.


  1. I have never seen anything like this!!! It looks craaazy good!

  2. Oh man I love this! It's almost like a veggie pot pie. Just sensational.

  3. Wow! I just saw this on Pinterest and ran over here! This is wonderful, Anita!

  4. I can't wait to try this - it looks like it is fairly calorie friendly and I need some nutrient rich foods right now - spinach and sweet potatoes are both on the list!

  5. Spinach is nemesis. I can't find a way to actually like it.

    I'm thinking the dumpling would help. Because dumplings make everything better!

  6. Miss Annie ... can you please stop posting all of this delicious fattening stuff? I am growing by the day thanks to you and as you are aware, I am vertically challenged ... the growth is not upward. Of course I'll make it this weekend and sounds like a great Thanksgiving side dish .. so thank you from my taste buds but not from my tush!

  7. I agree, dumpling is a happy word. And I love that this dumpling soup is healthy and happy! I will be making this as soon as I can. It looks just too delicious!

  8. These are super unique!
    We love spinach and I just love what I see here
    I'm pinning

  9. I am not a dumpling or sweet potato person, but these sound good and I just bought some ramekins... so would be perfect to make these, although I am thinking I may try some yams instead of sweet potatoes. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

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  11. I love dumplings...and spinach! Must try immediately!


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