The night I made these chewy German noodles I served them with roast leg of lamb and the meal was a knockout. Das schmeckt! But then the next day I fried the leftovers in a pan with a bit of browned butter and Parmesan until they got a little crispy and they were even better. I’m thinking that the next time I make them I may even toss them with roasted brussels sprouts and some toasted pecans.
Sweet Potato Spaetzle
2 large sweet potatoes, peeled
1 tsp sugar
1 tsp salt
¾ cup water
1 tbsp olive oil
½ tsp grated nutmeg
½ tsp dried sage
5 cups flour
1 tsp salt
½ tsp fresh ground black pepper
1 tbsp oil
Peel the sweet potatoes, cut into large pieces and put in a pot of cold water. Bring to a boil, add 1 tsp salt and 1 tsp sugar then lower temperature to medium and continue simmering for 20 minutes or until sweet potatoes are soft. Drain in colander, let them cool then mash in a bowl.
In an electric mixer with the dough paddle attachment on low speed, combine the mashed sweet potatoes with water and 1 tbsp oil, then add the flour, one cup at a time, plus salt and pepper. Once flour is mixed in, add the eggs one at a time, then once all in, knead in the mixer for 10 minutes, then refrigerate for 30 minutes.
Put a pot of salted boiling water on to boil. If you don’t have a spaetzle press (I don’t), use a spoon and your finger and drop in ropey pieces of spaetzle. When the noodles float to the surface, they’re done. Use a slotted spoon to transfer to a bowl and toss with a bit of olive oil.
(I adapted this from the recipe for Olaf Mertens' beet spaetzle in “Olaf’s Kitchen")