Sweet potato noodles

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 1 jar plum(s) (720 g)
• 1 stalk(s) cinnamon
• 1 lemon(s), juice and zest
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp flour
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g butter
• 4 egg yolks
• 1 tbsp powdered sugar
• Semolina for the work surface
• Butter for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and peel the potatoes, and boil them for about 20 minutes, then press them through a potato ricer. Bring the plums, cinnamon stick, lemon zest and juice to a boil with the sugar. Mix the cornstarch with a little water. Pour into the plums while stirring, and simmer briefly. Remove the cinnamon stick and let the compote cool. Knead the potatoes, flour, vanilla sugar, salt, and egg yolk. Sprinkle the work surface with semolina. Form the potato dough into a long roll. Cut into pieces about 5 cm long and shape into finger-thick rolls. Cook in boiling salted water for about 3 minutes. Remove the pasta and drain well. Heat butter in a pan and fry the dumplings until light brown all over. To serve, dust with powdered sugar and serve with the plum compote.