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13Ingredients
95Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. sweet potatoes (unpeeled, about 4 medium sized)
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 Tbsp. potato starch
- 1/2 tsp. ground nutmeg
- 50 grams egg
- 1 1/2 cups all purpose flour (divided)
- 1/4 cup unsalted butter
- 2 Tbsp. grated Parmesan cheese
- 2 tsp. chopped fresh chives
- 1 tsp. chopped fresh sage
- 1/2 tsp. chopped fresh thyme
- 1 Tbsp. white balsamic vinegar
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Directions
- Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
- Cut sweet potatoes in half lengthwise and brush all surfaces with olive oil. Season fleshy sides with salt and place, flesh-side down, on prepared pan. Bake 45 minutes or until tender. Cool.
- Remove flesh from potato skins using spoon and add to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Turn to Speed 4 and mix 1 minute. Scrape side and bottom of bowl. Add potato starch. Turn to Speed 6 and mix 1 minute or until smooth.
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Reviews(1)
Chambres 3 years ago
Took a bit longer than anticipated. There’s a really strong sweet potato flavor which makes sense! I didn’t make the sauce—just the gnocchi for meal prep. It reheats really well!