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Sweet Potato Dumplings

Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on time 45 mins
Total time 2 hrs, 5 mins
Yield Makes 4 dozen
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. 


  • 2 medium-size baking potatoes (about 3/4 lb.)
  • 1 large sweet potato (about 1/2 lb.)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup all-purpose flour

How to Make It

  1. Preheat oven to 400°. Prick all potatoes with a fork, and bake on a jelly-roll pan 1 hour.

  2. 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.

  3. 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.

  4. Cook dumplings, 10 to 12 at a time, in 3 qt. boiling water over medium-high heat, 3 minutes. Remove with a slotted spoon.