2 medium sweet potatoes, roasted (i usually pierce the skin and then roast them at 400 for 1 hr until they're super tender)
1/4 cup whole wheat flour
1/4 cup breadcrumbs
1/2 tsp curry
1/2 tsp cinnamon
1/2 tsp chopped garlic
salt to taste
1 tbsp veggie or canola oil
makes approximately 12 dumplings
1. once sweet potatoes are tender, scoop out flesh and mix with salt, spices and garlic. then mix in flour and breadcrumbs. add in one whisked egg.
2. heat oil in a skillet until it sizzles when you spritz it with water. drop dumplings by rounded tablespoon-full into the hot oil and cook for 1-2 min per side until nicely browned.
when finished, the dumplings will have a thin, crispy crust and a super-moist, mashed potato interior. yum! enjoy them immediately, or keep them warm in a 250 degree oven until you're ready to enjoy them.
i served ours with a super simple sauce: 2 tbsp mayo, 2 tbsp chopped pecans, 1 tbsp maple syrup, dash of cinnamon and curry, squeeze of fresh lime juice.