Chicken Stew and Sweet Potato Dumplings

Creating this Chicken Stew and Sweet Potato Dumplings brought back some sweet memories for me…

My mee-maw had this big wooden biscuit bowl that I spent hours around.  For a wedding gift, her uncle had carved it for her.  I would sit on top of the kitchen table while she did her magic with some flour, crisco, and buttermilk.  I’m sure there were a few other ingredients, but these three things are in my memory for her buttery biscuits.  When she wasn’t looking, I’d steal a piece of dough.  She would also drink the last bit of unused buttermilk that was still in her glass.  She seemed to take such pleasure in drinking buttermilk, and I wanted to love it too.  So, about once a year I’d pour some too.  Gross!  I just really wanted to like it because she did.  I have my grandma’s wooden bowl today.  Besides my precious memories, this is all I wanted from her.  It is even a little charred on one side. My great-grandma would fry chicken and dredge her chicken in the bowl.  Unfortunately, she would put it right by the oven and the flame beneath the cast-iron skillet would peak out and burn it.  My favorite use of that bowl was the dumplings she would make for the blackberries that my paw-paw and I would spend all morning picking by the train tracks. I apologize for the rambling nature of this paragraph.  I intended to tell you just of that wooden bowl, but memories that I haven’t thought of in years came flooding back.

My dumplings don’t include flour…or crisco; however, I hope it takes you back to a great memory and you enjoy this bowl of comfort from me to you.

Chicken & Sweet Potato Dumplings


  • Chicken Stew

  • 3 pounds chicken thighs (about 6)
  • 4 tablespoons ghee or organic butter
  • 2 tablespoons arrowroot
  • 3-4 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 onion, diced
  • 1 parsnip, peeled and diced
  • 2-3 garlic cloves, minced
  • 3 cups chicken broth
  • 4 teaspoons thyme leaves
  • Dumplings

  • 1 large sweet potato, peeled and diced
  • 1/3 cup coconut flour
  • 2 large eggs
  • 2 tablespoons ghee or organic butter
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon baking powder


  1. Preheat the oven to 350 degrees F.
  2. Place chicken thighs in a baking dish.  Cook for 30 minutes.  Set aside and let cool.  Dice when cooled.
  3. In a medium saucepan, start boiling your sweet potatoes.  Reduce to medium until they are fork tender. Drain and set aside.
  4. In a heavy-bottomed pot or Dutch oven, melt ghee with the celery, carrots, onion, turnip, and arrowroot. Cook until the onions are translucent.  Add the garlic and give the pot a toss. Add the chicken broth , thyme, and chicken.  Let simmer for 45 minutes.
  5. Blend the sweet potatoes along with the additional dumpling ingredients until smooth.  On a parchment paper-lined baking sheet, place 2 teaspoon-sized balls of the dumpling mixture.  Cook for 30-35 minutes until the outside is a little crispy.  Let cool.
  6. Spoon chicken stew in bowls.  Throw a couple of dumplings in each bowl and put any remaining dumplings in the middle of the table…they’ll get eaten!
  7. Garnish with optional thyme leaves.
  8. Enjoy!

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