Ingredients

  • For the dumplings

  • 800g sweet potatoes
  • 300g plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • For the sauce

  • 100g Kerrygold Pure Irish Salted Butter
  • 2 tablespoons fresh sage, finely chopped

Directions

Cook the sweet potatoes, whole and unpeeled, in very little water for 30 minutes or steam. Once cooked, peel and mash them well.

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.

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