sweet potatoes dumplings

Since I love to cook and eat new things, God sent me the kid who doesn’t like to eat veggies or some food because of their “texture”.

Nevertheless, my son is not going to win this war, he might try to appear as a picky eater but sooner or later, mommy is going to win! I’m confident!

Since he already love my spinach dumplings (knödel), I tried the same idea but with another ingredient: sweet potatoes!

Here’s what you need:

  • 1 lb sweet potatoes
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp vegetable oil
  • 1 organic large egg
  • 1/2 cup unbleached all purpose flour


Preheat the oven to 350F. Bake the sweet potatoes for 30 minutes or until soft. Remove from the oven and set aside. Once the potatoes are cool enough to work with, remove thee peels.

Mash the sweet potatoes and add the mix to a large bowl.

IMG_4857Add the egg and the vegetable oil and stir.

Mix in the salt and stir. Add the flour already mixed with the baking powder  a little at a time until you have soft dough. Use more or less flour as needed.

Transfer the mixture to a floured surface.

Roll the dough out in several long rolls.

Cut little pieces of the rolls using a knife (add some flour to the sharped part of the knife so it doesn’t get sticky).


Is you want to freeze your preparation, this is the time to do it (just remember to add a little bit of flour to the base of the container so they don’t get sticked to the base!). Note: You don’t need to thaw the dumplings, just put them in boiling water straight from the freezer.


If you’re going to prepare them right away, bring a large pot of water to a boil. Drop the little pieces of dough into the boiling water.

Allow them to cook until they float to the surface.


Remove the floating pieces with a slotted spoon or drain using a colander.


Serve with butter and pecorino cheese or with a sage butter sauce 😉 


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