Sweet Potato Spaetzle With Maple-Pecan Sauce

Directions Print

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.