Paired with a hearty salad, these tasty Meatless Monday favorites are a great way to go vegetarian once a week at dinner time. You can make a batch over the weekend, freeze them, then plop them into boiling water for a 10-minute meal. Sweet potatoes are rich in fiber, beta carotene, and lots of other vitamins and minerals.
- 4-5 large sweet potatoes
- 2 1/2 cups flour (all purpose if you like, but we used half graham flour)
- 4 eggs
- 1 tsp salt
- 1 tsp ground pepper
- 1/4-1/2 cup goat cheese (or choose a different filler)
- Extra virgin olive oil
Preheat oven to 375 and place speared (fork over each side) sweet potatoes on baking sheet. Bake until soft, about 50 minutes, then remove from sheet and cool completely.
Beat eggs in large mixing bowl, then add potato flesh, scooped from skins, salt, pepper, and flour. Mix with a wooden spoon, then by hand, until enough flour makes a kneadable dough. Sprinkle more flour on your counter and roll out dough to 1/4-1/2 thick. Cut large circles using a cookie cutter or large glass. Place a small dollop of filling in the middle of the dough, then fold and seal by pressing edges together. Drop dumplings into boiling water for about 2 minutes then remove and cool. Over high heat, drizzle olive oil and saute dumplings until lightly browned. Serve with greens.