SD Chicken and Sweet Potato Pastry

Chicken and Sweet Potato Pastry


1 whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening (such as Crisco)
1 1/2 cup buttermilk
1 15oz can of Louisiana Sweet Potatoes (drained and mashed)
1 teaspoon cumin


Place chicken in a large pot. Add water and 2 tsp. salt. Bring to a boil. Cover, reduce the heat and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper. For dumplings: Combine the flour, and salt. Cut in the shortening. Add the sweet potatoes, buttermilk and cumin, stirring with a fork until moistened. Knead the dough 4 to 5 times, and roll about 1/8 inch thick and cut in strips (about 1 1/2 inch wide) with knife and drop in boiling broth. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring frequently. Stir in the chicken and serve. Credits: Wayne A. Hargrove

Serving Size: 8