Sweet Potato Pan Dumplings with Bacon Butter
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"I started off by boiling these, which turned into a waterlogged mess, so I decided to skip that step and just pan-fry the rest. And voila! The experiment came close to what I wanted--something with the taste of roasted sweet potatoes, but with more of a gnocchi-like texture. Enjoy these as a side dish to grilled pork chops, topped with goat cheese and chopped green onions."
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Ingredients1 h 35 m servings 323 cals
Original recipe yields 4 servings
- Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
- Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
- Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
- Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.
- Chef's Notes:
- My sweet potato weighed about 12 ounces.
- To make your own self-rising flour, for every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon fine table salt.
- Feel free to substitute cream cheese or fromage blanc for the goat cheese.
Per Serving: 323 calories; 15.2 g fat; 35.2 g carbohydrates; 11.4 g protein; 83 mg cholesterol; 600 mg sodium. Full nutrition