Ingredients
2 tubes (12 ounces each) refrigerated buttermilk biscuits1-1/2 cups mashed sweet potatoes1-1/2 teaspoons ground cinnamon, divided1 cup sugar1 cup packed brown sugar1 cup water1/2 cup butter, cubed
Preparation
Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on 1 side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly.
In a small heavy saucepan, combine sugars, water, butter and remaining 3/4 teaspoon cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes.
Pour over dumplings. Bake, uncovered, until golden brown, 30-35 minutes.
