Sweet Potato and Spinach Dumplings

Sweet Potato and Spinach Dumplings
Photo Credit: Peter Papoulakos.
Summary

Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.

  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    3 dumplings, 1/4 cup sauce
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    3 dumplings, 1/4 cup sauce
  • Amount per serving Calories 290

  • Total Fat 10g
    • Saturated Fat 2.5g
  • Cholesterol 90mg
  • Sodium 390mg
  • Total Carbohydrate 23g
    • Dietary Fiber 4g
    • Total Sugars 7g
  • Protein 25g
  • Potassium 740mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 3 Lean protein, 1 Fat

Ingredients

Ingredients

  • large sweet potato ((10-ounce))
    1
  • egg(s)
    1
  • egg whites
    2
  • fat-free ricotta cheese
    1 cup
  • grated Parmesan cheese
    1/4 cup
  • black pepper
    1/4 tsp
  • ground nutmeg
    1/4 tsp
  • frozen spinach (chopped, thawed and drained)
    1/2 cup
  • white whole-wheat flour
    1 cup
  • nonstick cooking spray
    1
  • lean ground turkey (93% fat-free)
    20 oz
  • marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
    1
  • chicken or vegetable broth (low-sodium)
    1 cup
Directions

Directions

  1. Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.

  2. Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.

  3. Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.

  4. While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.

  5. Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.

  6. Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.

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