Ingredients
- 1 large sweet potato
- 1 large egg
- ¼ cup goat cheese
- freshly ground black pepper
- cayenne pepper to taste
- 1 teaspoon kosher salt, or to taste
- ½ cup self-rising flour
- 2 tablespoons butter, or to taste
- 4 slices bacon, diced
Why This Recipe Stands Out
Cooking Secrets
- Use medium heat when pan-frying to get a crispy outside without burning the butter.
- Seal the edges of the dumplings well to prevent the filling from leaking during cooking.
Step 1
Pok holes all over a sweet potato and microwaving it on a microwave-safe plate until it’s really soft, about 8 to 10 minutes. Let it cool just enough so you can handle it. Cut it in half and scoop the flesh into a bowl, then mash it up while it’s still warm. Stir in an egg, some goat cheese, black pepper, cayenne, and salt until everything is combined. Add flour and mix with a spatula until the dough comes together with no dry spots. Wrap it up and pop it in the fridge for at least an hour.
Step 2
Melt butter in a pan over medium heat and add the bacon. Cook it, stirring occasionally, until the bacon starts to get crispy, about 3 to 5 minutes. Shape the dough into dumplings and fry about five at a time in the bacon butter until they’re golden and crusty on both sides, around 3 minutes each side. Serve them up with the bacon and butter spooned over the top.
