Mix the flour into the sweet potato mash, season with sea salt and freshly ground black pepper. Tip the dough onto a lightly floured surface and knead lightly until combined. Shape the dough into three or four balls.
Dust the surface with more flour if necessary. Using your fingertips, roll the dough into a sausage about 2cm in diameter. Cut the dough into 2.5 cm pieces, then roll the dumplings against the front of a fork to create ridges (this will help hold the sauce once cooked.)
For the sage butter, place a frying pan over medium heat and add the butter. When the butter has melted add the sage and cook until it is slightly crispy.
Tip the potato dumplings into a frying pan and mix them gently in sage butter sauce and cook for 5 minutes, turning to brown each side.
Want More Ideas?
Follow Kerrygold on Instagram
Avocado Bacon Pinwheels
In a medium bowl, mash the avocado and stir in the Greek yoghurt and lime ju...
Kerrygold White Chocolate & Cranberry Cookies
1. Whisk the butter with the sugars until pale. Add the eggs one at a time, beat...
Black-Based Pizza with BBQ Chicken, Mushrooms & Red Onion
This pizza dough is adapted from a Napolitana style dough that rests overnig...
Recipe by Zorah Booley (@inthemidnightkitchen) Set your stov...
Dubliner Artichoke Dip
Combine all ingredients and spoon the mixture into a 203ml baking dish. Bake fo...
Kerrygold Vetkoek with Curried Mince
Recipe by: Lorraine Maharaj (@tamarindnthyme) For the...