Sweet potato noodles

Ingredients for 4 servings:

• e.g. butter or oil, for frying
• 1 pack of Schupfnudeln (400 g, from the refrigerated section)
• 4 slices of rusk (coconut rusk)
• 3 tbsp sugar
• 300 ml orange juice
• 2 tbsp orange liqueur
• 1 tbsp cornstarch
• 1 can tangerine(s) – oranges (drained weight 175 g)
• 1 tbsp lemon juice
• 1 pinch of cinnamon
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Fry the dumplings in a pan in butter or oil for about 5 minutes until golden brown and crispy. Place the coconut rusks in a freezer bag and break them up slightly using the bottom of a pan or a rolling pin. Add them to the pasta in the pan and fry for 2 minutes. Melt the sugar in a saucepan, deglaze with orange juice, and simmer for about 5 minutes. Mix the liqueur with the cornstarch and stir into the orange juice. Drain the mandarin oranges, add them to the orange sauce, and heat briefly. Season to taste with lemon juice and cinnamon. Arrange the dumplings on plates, dust with powdered sugar, and serve with the mandarin orange compote.