Sweet Potato Spaetzle

30 Oct

In the same vein as Squash Fever, sweet potato screams, “It’s fall, motherfucker!”

Sweet Potato Spaetzle, adapted from National Nosh

1 large sweet potato, roasted and peeled

dash sugar and salt

1/3 cup water

1/2 tbsp olive oil

dash each nutmeg, cinnamon, cloves

1 1/2 cups flour

salt and pepper to taste

1 egg

1 tbsp oil

1/2 cup grated parmesan or other cheese


Roast sweet potato, let cool, peel and take the good stuff out!

With an electric mixer, combine the mashed sweet potato with water and 1 tbsp oil, then add the flour, a little at a time, plus salt and pepper. Once flour is mixed in, add the egg, beat a little more, then refrigerate for 10 minutes.

Put a pot of salted boiling water on to boil. Use a spaetzle maker or colander to drop in the doughy bits. When the noodles float, they’re done. Toss with olive oil and top with a bit more parmesan or other cheese. Really, any cheese will do, and the cheesier the better.


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