Sweet Potato Dumplings

This Easter, we overate as usual. On the menu was root beer glazed ham, potatoes with swiss and white cheddar gratin, sweet potato dumplings, and three pea salad with creme fraiche vinaigrette. It was delicious and easy to make, plus we had leftovers for days.

The potatoes gratin and the three pea salad must be future blog entries, but here is the recipe for the sweet potato dumplings, adapted to be gluten free from my favorite cookbook of 2008, Screen Doors and Sweet Tea. Buy this cookbook, people. It is food genius in every way.


Sweet Potato Dumplings

3 large sweet potatoes
2-3 cups GF flour mix
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sticks of butter
2 tablespoons fresh sage, chopped
2 tablespoons grated parmesan cheese for dusting

Bake sweet potatoes in oven at 375 for about 40 minutes. Let the potatoes cool until you can peel them easily. Put the flesh of the potatoes into a large bowl to mash or put through a ricer. Bring a large pot of water to boil while prepping the dumplings.

Combine 2 cups of the GF flour, salt, and nutmeg with the potatoes, mixing well. Keep adding GF flour as needed until your potato dough can be separated into dumpling balls. The dough will be sticky as GF flour tends to gum things up. This is just fine, as the dumplings will solidify when you boil them. Separate the dough into dumpling balls, about one and a half inches in diameter.

Line a baking sheet with a dish towel. Drop half the dumplings into the boiling water (not overcrowding the pot), then reduce the heat and simmer for 4-5 minutes. Once the dumplings rise to the surface, remove them with a slotted spoon and place on dish towel on the baking sheet. Allow water to return to a full boil and repeat process with the remaining dumplings.

In a large skillet, brown the butter, then stir in the pepper and sage. Add in the dumplings, gingerly turning them to coat the dumplings with the butter and sage. Slightly brown the dumplings, about 3-5 minutes. Put dumplings and butter sage sauce in serving bowl and dust with the parmesan cheese. Serve immediately.