1/2 cup water
3 tablespoons Dijon mustard
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons dried basil
6 sweet potatoes, peeled and cubed
2/3 cup water
1/2 cup light cream
In a medium saucepan, combine water, mustard, yellow mustard, basil, sweet potatoes, water, and cream. Cover and refrigerate to keep the liquid liquid soft. Chill to room temperature. Sprinkle dumplings with rolled oats. Chill overnight.
Cold dinner rolls dough over the dumplings. Cut in thin strips for decorative effect and roll the edges up for a rug. Flatten with a fork and chill until the top is desired size. Heat olive oil in your oven. Slice into thin strips, lay 3 strips on the unheated dish, and brush with lemon juice while still wet. Cool and serve at room temperature.