Sweet potato schupfnudeln had been on my to-cook list (or craving list) for weeks!
They are what I would call German comfort food and usually eaten with 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 it’s the taste that counts.You can find more information about Schupfnudeln here: schupfnudeln.
Recipes for Schupfnudeln usually call for mealy potatoes like Russet potatoes. 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 consciousness for healthy eating. But for me it’s the taste, their sweetness work great with savory dishes, can handle many seasonings and can be stored unwashed for a very long time (I actually never tried that, this knowledge comes from a farmers market vendor). I have to admit I didn’t grow 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. This is an easy recipe that needs a little more hands-on time but it’s totally worth it. You can use leftover sweet potatoes. Enjoy!
- 450 g / 1 lb. sweet potatoes
- 1 egg yolk
- ½ to 1 tsp salt
- nutmeg to taste (about ¼ to ½ tsp)
- 5 Tbsp all-purpose flour + more for rolling
- 1-2 tsp clarified butter, ghee, would be the best, vegetable oil would also work
- 50 g / 3½ Tbsp unsalted butter
- 2 to 3 springs of thyme
- Pierce sweet potatoes all over with a fork, put on a lined baking sheet and bake at 230 C / 450 F for 30 to 45 minutes (depending on the size). 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 . Roll, roll, roll every piece into finger long and thick noodles. Melt clarified butter in your pan over medium high heat. 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 your 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 then you can smell the nice nutty aroma.
- Arrange schupfnudeln on a plate, drizzle with brown butter and sprinkle with fresh thyme leafs.