Sweet potato dumplings

Ingredients for 4 servings:

• 600 g sweet potatoes
• 250 g flour, optionally a little more
• 50 g cornstarch
• 2 egg yolks
• ½ tsp salt
• 2 tbsp butter, soft
• Pinch(s) of sugar
• n. B. Pfeffer
• 1 pinch of nutmeg
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel, wash, and roughly chop the sweet potatoes. Boil in salted water for about 20 minutes until tender. Drain the water and let the sweet potatoes cool. Once cooled, mash the sweet potatoes with a potato masher or ricer, then knead into a smooth dough with the remaining ingredients (except for the clarified butter). The dough should no longer stick; if not, add a little more flour. Form the dough into rolls about 3 cm in diameter. On a floured surface, cut finger-thick pieces and form them into dumplings in the palms of your hands. Meanwhile, bring a large pot of salted water to a boil, reduce the heat to medium, and cook the dumplings in batches for about 5 minutes. Then remove them with a ladle and drain in a sieve. Fry the dumplings in a non-stick pan in clarified butter over medium heat until golden brown, turning frequently. The Schupfnudeln taste best served fresh from the pan with hearty bacon and sauerkraut, with a vegetable stir-fry or simply sprinkled with a little Parmesan cheese.