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Home | Ultimate Planning Guide | Sweet Potato Spaetzle With Maple-Pecan Sauce
Side Dish

Sweet Potato Spaetzle With Maple-Pecan Sauce

Change up the usual holiday sweet potato side dish by making a spaetzle topped with an irresistible sauce.

  • Chef Neil Doherty
  • Houston, TX
Email article

Try this elevated spin on side dish classics from two continents. Instead of the usual casserole, surprise your guests by making sweet potatoes into German-style spaetzle and topping them with an all-American maple-pecan sauce.

Ingredients

SWEET POTATO SPAETZLE

MAPLE-PECAN SAUCE

Directions

FOR THE SWEET POTATO SPAETZLE

  1. In a mixing bowl, combine the eggs, cream, melted butter, salt and sweet potato pulp.
  2. Mix in the flour to form a dough. (You may need a little more or less flour depending on the moisture content of the sweet potato.)
  3. Bring a saucepan of salted water to a boil.
  4. Use a spaetzle maker or a rubber spatula to push the dough through the holes of a colander into the simmering water; cook for 2 minutes.
  5. Once the spaetzle begin to float, use a slotted spoon to transfer them to a bowl of ice water.
  6. Once chilled, drain the spaetzle.
  7. Spread out the spaetzle on a sheet pan and toss with the vegetable oil.
  8. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
  9. When ready to serve, heat the unsalted butter in a sauté pan over medium heat.
  10. Add the diced sweet potato and cook until it begins to soften, 2 to 3 minutes.
  11. Add the spaetzle, parsley and salt and pepper to the pan and heat through.

FOR THE MAPLE-PECAN SAUCE

  1. In a small saucepan, bring the maple syrup to a boil. Add the pecans.
  2. Let the sauce return to a boil, cook for 1 minute and then remove from the heat.
  3. Pour the sauce over the sweet potato spaetzle and serve.

Ingredient availability varies by location*

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