3 Medium Sweet Potatoes (peeled and quartered)
1 Stick Butter
1 Tbsp. Cinnamon
1 Tsp. Nutmeg
1 Cup Sugar
2 ½ Cups Self-Rising Flour
1 Cup Milk
¼ Cup Vegetable Oil
Place sweet potatoes in a Dutch oven and fill with 3/4 full of water. Cover and bring to a boil for about 25 minutes, or until sweet potatoes are tender. Prepare the dumplings while the sweet potatoes are cooking.
In a bowl, add flour, milk, and vegetable oil. Stir together until well blended and the dumpling mixture forms into a thick batter. Then set aside.
Once the sweet potatoes are tender, add butter, cinnamon, nutmeg, and sugar. Stir until butter has melted. Then gently drop the dumpling batter by spoonfuls into the Dutch oven with the sweet potatoes (do not stir). Continue to boil for about 10 to 15 minutes and gently turn the dumplings while they are cooking. Then remove from heat, and cover and let dumplings finish cooking and cool a little.
Spoon the sweet potatoes with the dumplings into a bowl, serve and enjoy.