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Sweet Potato and Spinach Dumplings
15 min prep time
60 min cook time
8servings
Photo by
Peter Papoulakos
How to Make Sweet Potato and Spinach Dumplings
Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.
15 min prep time
60 min cook time
8servings
3 dumplings, 1/4 cup sauce
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.
- Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
- Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.
- While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.
- Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
- Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.
Nutrition facts
8 Servings
-
Serving Size
3 dumplings, 1/4 cup sauce
- Amount per serving Calories 290
-
Total Fat
10g
- Saturated Fat 2.6g
- Cholesterol 90mg
- Sodium 385mg
-
Total Carbohydrate
23g
- Dietary Fiber 4g
- Total Sugars 7g
- Protein 25g
- Potassium 735mg
Ingredients
large sweet potato ((10-ounce))
1
eggs
1
egg whites
2
fat-free ricotta cheese
1 cup
grated Parmesan cheese
1/4 cup
black pepper
1/4 tsp
ground nutmeg
1/4 tsp
frozen spinach (chopped, thawed and drained)
1/2 cup
white whole-wheat flour
1 cup
nonstick cooking spray
1
lean ground turkey (93% fat-free)
20 oz
marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
1
chicken or vegetable broth (low-sodium)
1 cup
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