In a large pot, combine apple cider, sweet potato, quince, and dates. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potato is tender.

While the soup simmers, prepare the dumplings. In a medium bowl, whisk together flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.

Cut in butter until mixture resembles coarse crumbs.

Drop spoonfuls of dumpling mixture into the simmering soup. Cover and cook for 10-12 minutes, or until dumplings are cooked through.

Serve immediately.