Sweet Potato Dumplings from Jenny Brulé
In Episode 104, Vivian follows the sweet potato from field to food lab with chef and entrepreneur Jenny Brulé, who set out to make one of North Carolina’s favorite crops easier to enjoy. Inside the test kitchen where Jenny developed her instant sweet potato, they talk about what it really means for a food to be “processed” and how innovation can make good nutrition more accessible. Vivain’s visit ends the best way possible—with Jenny serving up Sweet Potato Dumplings using her instant sweet potatoes, a delicious reminder that convenience and quality don’t have to be opposites. Jenny graciously provided the recipe using regular sweet potatoes. We can’t wait for her product to reach the market.
Ingredients
1 cup whole milk ricotta
1/2 cup grated Parmesan
1 large egg
1 egg yolk
1/2 tsp salt
1 large (1 pound) sweet potato, roasted or microwaved, mashed until smooth
1 + cup flour
1/2 tsp baking powder
Directions
Mix together ricotta, Parmesan, egg, egg, yolk, and salt. Beat sweet potato mash with ricotta mixture until smooth.
Stir flour and baking powder together then slowly add in flour mixture to sweet potato mixture until a smooth, sticky dough forms.
Use a portion scoop to plop rounds into boiling, salted water— uncovered.
Once they rise, cook 30 seconds more then use a slotted spoon to remove from boiling water. Do not crowd the pot; boil in batches.
Once all dumplings are boiled, sauté in brown butter with sage and season with salt and white pepper.