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Pesach: Sweet Potato Dumplings in Tomato Brazil Nut Sauce

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Recipe by Zel Allen, from Veg Paradise

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Pesach: Sweet Potato Dumplings in Tomato Brazil Nut Sauce
Recipe Type: Main Dish
Cuisine: Festival
Author: Zel Allen
Serves: 28 Dumplings
Dumplings are a delightful Passover treat. And made with sweet potatoes, they pack sweetness with every tantalizing bite. Add the savory nut-enhanced tomato sauce and the dish becomes especially enticing and highly nutritious. The easiest way to enjoy these delicious dumplings is to prepare them a day or two before serving, place them on a plate, cover with plastic wrap, and refrigerate them. You can even prepare the sauce for them in advance, and refrigerate it in a covered container. Shortly before serving, combine the dumplings and the sauce in a 9 x 13-inch baking dish and warm it at 350 degrees for about 20 minutes. To prepare the dumplings at other times of the year, I prefer to use whole-wheat matzoh flour to make them more nutritious.
Ingredients
  • 3 pounds yellow sweet or orange potatoes
  • 1 (1-pound) box matzoh
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon turmeric
  • Tomato Brazil Nut Sauce
  • Yield: 6 to 7 cups
  • 3 cups water
  • 2 (6-ounce) cans tomato paste
  • 1 (28-ounce) can whole tomatoes, coarsely broken with a fork
  • 4 cloves garlic, crushed
  • 2 1/2 teaspoons organic sugar
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper
  • 1 cup Brazil nuts
Instructions
  1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper or aluminum foil, shiny side down. Place the sweet potatoes on the baking sheet and bake for 60 to 70 minutes, or until they are softened.
  2. While the potatoes are baking, grind the matzoh into flour in the blender in several batches. Fill a 6- to 10-quart stockpot two-thirds full with water, cover, and set aside.
  3. When the potatoes are soft, peel them and use a potato masher to mash them in a large mixing bowl.
  4. Add the salt, turmeric, and 1 3/4 cups of the matzoh flour to the sweet potatoes and mix well to form a stiff dough. You may find it’s easier to mix the dough with your hands. Save the remaining matzoh flour for other Passover recipes.
  5. Bring the stockpot water to a boil over high heat. Spoon out heaping tablespoons of sweet potato dough and roll each one between the palms to form a dumpling about 1 1/2 inches in diameter. When you have formed about 4 or 5 dumplings, carefully lower them into the boiling water with a spoon and boil them for 2 to 3 minutes or until they begin to float to the surface.
  6. Use a slotted spoon to remove the cooked dumplings to a dish and repeat the rolling and boiling process with the remainder of the dough.
  7. Combine all the ingredients, except the Brazil nuts, in a stockpot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 30 minutes, stirring frequently with a wooden spoon. Reduce the heat, if needed, to avoid burning the sauce.
  8. While the sauce is simmering, grind the Brazil nuts to a buttery meal in several batches in a mini chopper/grinder or small electric coffee grinder.
  9. Add the nut meal to the sauce and simmer for 5 minutes longer. The sauce will thicken considerably. Thin the sauce with a little water if needed.

 

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