Photo: Melina Hammer; Styling: Lydia Degaris Pursell
Hands-on Time
45 Mins
Total Time
2 Hours 5 Mins
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.


How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

jaguar28's Review

January 25, 2014
Definitely yummy on their own and very easy; I enjoyed them as a snack. I did not use russet potatoes, and had sliced frozen yams which I baked at 350 for 25 minutes from frozen, then proceeded with recipe.