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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.


Read the full recipe after the video.

Recipe Summary

10 mins
25 mins
1 hr
1 hr 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

323 calories; protein 11.4g; carbohydrates 35.2g; fat 15.2g; cholesterol 82.9mg; sodium 1080.3mg. Full Nutrition