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Quenelles de patate douce à la sauge et au thym

Sweet potato dumplings with sage and thyme

Ingredients for 2 people, in a single dish

1 medium-sized sweet potato of French origin (around 350 to 400g)
15g grated parmesan
200 gr of T45 wheat flour
1 whole egg
¼ tsp. teaspoon cinnamon
¼ tsp. teaspoon of nutmeg
½ tsp. teaspoon of salt
25g butter
1 C. tablespoon of olive oil
A few fresh sage leaves
A few sprigs of fresh thyme
1 bay leaf
2 cloves garlic
1 pinch of fleur de sel

Feel-good ingredients

Sweet potato: Beta-carotene, vitamins C, A and E, potassium, fiber for transit
Sage: Antioxidant, vitamin K and iron
Thyme: Antioxidant
Garlic: Vitamins B6, C, B1, B9 , and ally of cardiovascular health.

Preheat the oven to 180° fan.

Line a baking pan with foil, place the sweet potato on top but don't enclose it as this will keep the moisture in. 

Place the dish in the oven for approximately 45 minutes.

Test with a fork after 45 minutes, it should fit easily into the potato.

Take it out of the oven. When it has cooled, remove the skin with your fingers. Then mash the flesh on the work surface with a fork, let it rest well and cool.

Put it in a salad bowl, add the whole egg, the spices (cinnamon and nutmeg), the salt and give 2 turns of the pepper mill. Mix well, then add the grated parmesan, then the flour, and knead with your hands. Leave to rest for a few minutes until the flour absorbs the moisture.

Cook the dumplings in boiling water.  When they rise, place them in the pan. When the pan is full of dumplings, heat the herb butter again to brown them for a few minutes on all sides, and finish by adding a pinch of fleur de sel.

Enjoy with a small green salad, or with sautéed chanterelles or, even better, with both!

This recipe can be made with parsnips, pumpkin, squash, carrots, in short, with all winter vegetables. The cooking/preparation of the vegetable is just different. 


For example: carrots are cooked in water (and not in the oven) with the skin on (this prevents them from becoming saturated with too much moisture). You will then peel them..

In a pan, melt 25g of butter and 1 tablespoon of olive oil, a few leaves of fresh sage, 1 bay leaf, 2 cloves of garlic, crushed with the flat side of a knife and some fresh thyme. . 

Brown to give the butter flavor.. ☺️

Turn off and set aside while you make the dumplings.

Heat a pot of water,

Form mini-quenelles with two small wet spoons (so that the dough does not stick). Between each quenelle, remember to re-wet your spoons in the pot of boiling water, this will help you form them better!

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