Sweet potatoes create pillowy, gnocci-like dumplings and pack a dose of vitamin C, beta carotene, calcium, and potassium in these flavorful and nutritious Sweet Potato Dumplings.
Preheat oven to 400°. Prick all potatoes with a fork, and bake on a jelly-roll pan 1 hour.
Cool potatoes 20 minutes. Peel and mash until smooth. Add cheese and next 4 ingredients, and stir until smooth. Fold in flour just until blended.
Divide dough into 4 equal portions; dust with flour. Roll each into a 3/4-inch-diameter rope on a well-floured surface. Cut into 1-inch pieces; place dumplings on a lightly floured baking sheet.
Cook dumplings, 10 to 12 at a time, in 3 qt. boiling water over medium-high heat, 3 minutes. Remove with a slotted spoon.
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