Photo: Paul Stephen / San Antonio Express-News
If you are looking for a tasty side dish, these sweet potato dumplings are a great addition to any meal. This entire process can be contained on a sheet pan measuring roughly 18 inches by 12 inches, which can be found in every restaurant supply store for about $5. A plastic bowl scraper, used to cut the dumplings, is an investment of less than $1.
Makes 8 servings
2 large sweet potatoes, about 1 pound total
½ teaspoon salt
1 teaspoon rubbed sage
2 cups all-purpose flour
Instructions: Pierce sweet potatoes several times with a fork, but leave skins on. Roast on sheet pan for 1 hour at 350 degrees until very tender. Remove peels and add sweet potatoes to a food processor. Blend with salt, egg and sage until thoroughly combined. Slowly pulse in flour a ½ cup at a time until just incorporated.
Turn dough out onto one side of a floured sheet pan. The pan’s ½-inch lip will help keep flour and dough contained. With a flexible plastic bowl scraper, cut off 1-inch pieces of dough, moving the cut pieces to the other end of the pan and tossing with additional flour to keep from sticking. Alternatively, for a more refined shape, roll the dough into thinner ropes and cut off in 1-inch portions.
Boil dumplings in salted water until tender, 3-4 minutes, and drain in a colander. If desired, fry dumplings in a nonstick pan with 1 tablespoon butter until the surface is just crisped. Can be served plain, tossed with Parmesan cheese, red pepper flakes and lemon juice, added to a soup, sauced or otherwise prepared.
Per serving: 173 calories, 1 g fat (0 g saturated fat), 20 mg cholesterol, 176 mg sodium, 36 g carbohydrates, 3 g dietary fiber, 4 g sugar, 5 g protein