How to Make Sweet Potato and Spinach Dumplings
Savory sweet potato dumplings are surrounded by a meaty tomato sauce in this restaurant-worthy main dish.
15 min prep time
60 min cook time
8servings
3 dumplings, 1/4 cup sauce
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Step-By-Step Instructions:
- 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.
- Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
- 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.
- 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.
- Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
- 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.
Nutrition facts
8 Servings
-
Serving Size
3 dumplings, 1/4 cup sauce
-
Amount per serving
Calories
290
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
2.6g
13%
-
Saturated Fat
-
Cholesterol
90mg
30% -
Sodium
385mg
17% -
Total Carbohydrate
23g
8%-
Dietary Fiber
4g
14% -
Total Sugars
7g
-
Dietary Fiber
-
Protein
25g
-
Potassium
735mg
16%
Ingredients
large sweet potato ((10-ounce))
1
eggs
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