sweet potato schupfnudeln with brown butter and thyme

by Eva Felis on September 27, 2012

Schupfnudeln are on my to cook list (or craving list) since weeks. They are what I would call German comfort food and usually eaten with the mostly well known sauerkraut and bacon. Another name but rather uncommon is Finger Nudeln (finger noodles). Though they are called Nudeln I would rather translate them as dumplings as they are more similar to gnocchi than pasta. But that’s just hairsplitting and rather of less importance. You can find more information about Schupfnudeln here.

Sweet potato are fairly uncommon in Germany, sometimes hard to find but gaining popularity and that is no surprise to me. One point may be the growing interest for Asian cuisine.  But for me it’s the taste, their sweetness work great with savory dishes, can handle many seasonings and can be stored unwashed for 9 months, I actually never tried that, this knowledge comes from a farmers market vendor. I have to admit I didn’t grew up eating sweet potatoes and I had some troubles at the beginning and having them covered with marshmallows and brown sugar (yuck) for the first time, had not been helpful at all. I find more and more use for them in my recipes and they are one of my grocery staples now. Here they come accompanied by nutmeg, brown butter and fresh thyme. Enjoy!

sweet potato schupfnudeln with brown butter and thyme


about 450 g / 1 lb. sweet potato

1 egg yolk

1/2 to 1 tsp salt

nutmeg to taste (about 1/4 to 1/2 tsp, yes freshly ground please)

5 Tbsp all-purpose flour + more

1-2 tsp clarified butter, ghee, would be the best, vegetable oil would also work

50 g / 3 1/2 Tbsp unsalted butter

2 to 3 springs of thyme


Pierce sweet potato all over with a fork, put on a lined baking sheet and bake at 230 C / 450 F for 30 to 45 minutes (depending if you preheated your oven or not). Let cool, cut in half lengthwise and scoop out the flesh with a spoon. Mash with a fork and add remaining ingredients. Add just enough flour to get a dough that comes nicely together and may be a little sticky.

Dust your hands, knife blade and cutting board with flour. Form a log and cut into 10 pieces (more or less doesn’t matter). Roll, roll, roll every piece into finger long and thick noodles. Preheat you pan to medium high heat, let melt clarified butter. Cook schupfnudeln until golden brown, rotate from time to time to get a nice color all around. You may need to separate this into two batches depending on your pan size.

For the brown butter: add butter to saucepan over medium heat, let melt and continue cooking. Keep stirring, it will start to foam than subside. Little brown specks will form. Brown butter is ready than you can smell the nice nutty aroma.

Arrange schupfnudeln on a plate, drizzle with brown butter and sprinkle with fresh thyme leafs.

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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  1. Hi Eva,
    when I read yesterday your post I decided directly to try out this recipe today for lunch. As there is a large organic supermarket close by where I live, which offers also a wide range of ingredients for Asian food I had no problem to buy sweet potato and also my ghee I get there :). And you know what: the recipe is fantastic!! It is absolutely my taste and I love it that it is not so complicated. Thanks for sharing and the photos are great: as well when it comes to colors as the step by step pictures!
    xo Eva

  2. Thank you for your awesome feedback! I am happy you liked it!
    Your supermarket sounds great, well stocked and organic. Though I live nearby a 24/7 grocery store, for fresh organic fruits and veggies I have to drive 20 minutes.
    Yes I am still surprised about this recipe, I used potatoes since years and suddenly came up with sweet potatoes. It’s not just easier (just bake, scoop and mash) it’s also more flavors and all works great together.
    Actually I found a great tip on your blog about post processing in lightrooms, and I never thought about using camera calibration / profile before. So thank you!

    • I learned from my moethr in law a long time ago to stab the hot potato with a fork in your left hand and use a serrated knife to peel the skin off the hot potato. She was very much a southern cook. hope someone finds this helpful. I do this for potato salad and also mashed potatoes. Keeps the potatoes from getting to watery with leaving the skin on during the boiling process.

  3. Uiii, that makes me happy, that I could give you the tip about using the camera calibration :-)

    PS: and yes the supermarket is really great and from what I heard from friends living in other German cities it is not also so typical yet for Germany… so it seems I am a little bit the lucky one when it comes to food shopping 😉

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  1. […] Bei Eva gibt es jede Menge leckerer Rezepte zusammen mit schönen Geschichten. Was ihr unbedingt ausprobieren solltet, sind z. B. die Quiche mit Lauch und Pancetta (wobei die mir bereits in der vegetarischen Variante ohne Pancetta fabelhaft geschmeckt hat) und die Süßkartoffel Schupfnudeln mit brauner Butter und Thymian. […]