Sweet potatoes are a staple in African cuisine, and this week we pay homage to the flavorful cooking of a dumpling drenched in Senegalese peanut sauce.
- 1-3 sweet potatoes or yams
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 3/4 cup unsweetened almond milk (or regular cow’s milk if you prefer)
- 1 large egg
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 tbsp baking powder
- 2 tbsp corn starch
- 1/2 tsp salt
- 1/2 cup Nafi’s Peanut Sauce (see below)
Drop large, peeled cubes of sweet potato into salted, boiling water and cook until tender. Cool, then mash with 1 tbsp of olive oil and parsley. Set aside.
Preheat oven to 350 degrees.
In a small bowl, whisk egg, then stir in milk . In a separate bowl, stir together all of the powdered ingredients. Using a fork, blend the contents of the two bowls. Dough may be a bit grainy because of the oat flour (we grind our own from whole oats), but use fine flour to form a ball then roll it out on a well floured counter.
Use a circular cookie cutter (glass bowl, clean tin can, or whatever you have available) that is approximately 3″ in diameter tp cut out circular shapes and place them on a cookie sheet which has been sprayed or coated with olive oil. Place about a tablespoon of sweet potato on to the middle of the dough then fold over and pinch to form ridges.
Spray or brush with a bit of olive oil and bake for 18-20 minutes. Cool but not completely, then plate with Nafi’s Peanut Sauce on top.
Prepared in NYC, Nafi’s condiments will tickle your tastebuds and provide your family with a much needed departure from the same old dipping sauces (which, by the way, are laden with added sugars). Read more about Nafi and her business in a shared kitchen in Harlem.