Bacon Butter Sweet Potato Pan Dumplings

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Bacon Butter Sweet Potato Pan Dumplings
  1. Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.

  2. Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.

  3. Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.

  4. Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

Chef’s Notes:

My sweet potato weighed about 12 ounces.

To make your own self-rising flour, for every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon fine table salt.

Feel free to substitute cream cheese or fromage blanc for the goat cheese.

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