Sweet Potato Dumplings
Follow this gluten-free Sweet Potato Dumplings Recipe to create healthy delicious dumplings that are great in soup, as a side dish or an appetizer. Suitable for Passover and all year round. Enjoy!
Equipment
- Nonstick Frying Pan (for sautéing onions)
- Baking Pan (medium size - for baking the sweet potatoes)
- Potato Masher (or fork)
- 2 Large Baking Sheets (one for baking the whole sweet potatoes, one for baking the dumplings)
- Large Baking Tray (for baking the dumplings)
Ingredients
- 3 cups Mashed Sweet Potatoes (about 4 large sweet potatoes mashed after baking)
- 1 1/2 cups Diced Onions (diced small)
- 2 tbsp Olive Oil (for sautéing the onions)
- 1 Egg
- 1 1/2 cups Blanched Almond Flour
- 1 tsp Salt (adjust to taste or health requirements)
- 1/4 tsp Ground Black Pepper
Instructions
Prepare The Sweet Potatoes
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Wash the sweet potatoes and prick small holes in the skin with a fork.
- Place into a medium sized baking pan lined with a baking sheet.
- Bake for 1 hour or until very tender. Let cool.
- Scoop out the sweet potato from the skin jacket.
- Mash with a potato masher or fork. Let cool.
Prepare The Onions
- Dice the onions into small pieces.
- In a nonstick frying pan, sauté the onions in 2 tbsp of olive oil until golden brown. Let cool.
Create A Mixture For The Dumplings
- Whisk the egg.
- Add the egg, salt, ground pepper and blanched almond flour to the mashed sweet potatoes. Blend well.
- Add the sautéed onions and blend into the mixture.
- Refrigerate for ½ hour.
Forming & Baking The Dumplings
- Form small circles from the sweet potato mixture, and place them on a baking tray lined with a baking sheet.
- Bake for 25 minutes or until golden.
- Let the dumplings cool to solidify.
Notes
Serve in soup, as an appetizer, side dish or a wholesome snack.
These dumplings are great when reheated, so you can prepare them in advance.