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.
FOR THE SWEET POTATO SPAETZLE
- In a mixing bowl, combine the eggs, cream, melted butter, salt and sweet potato pulp.
- 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.)
- Bring a saucepan of salted water to a boil.
- 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.
- Once the spaetzle begin to float, use a slotted spoon to transfer them to a bowl of ice water.
- Once chilled, drain the spaetzle.
- Spread out the spaetzle on a sheet pan and toss with the vegetable oil.
- Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- When ready to serve, heat the unsalted butter in a sauté pan over medium heat.
- Add the diced sweet potato and cook until it begins to soften, 2 to 3 minutes.
- Add the spaetzle, parsley and salt and pepper to the pan and heat through.
FOR THE MAPLE-PECAN SAUCE
- In a small saucepan, bring the maple syrup to a boil. Add the pecans.
- Let the sauce return to a boil, cook for 1 minute and then remove from the heat.
- Pour the sauce over the sweet potato spaetzle and serve.