Sweet potato dumplings with sage butter

Serves 4 Preparation time: 10 mins Cooking time: 35 mins Serve with: Domaine Begude Organic Chardonnay Terroir

INGREDIENTS

For the sweet potato dumplings: 800g sweet potatoes

300g plain flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

For the sage butter:

100g salted butter

2 tablespoons fresh sage, finely chopped

METHOD

1. Cook the sweet potatoes, whole and unpeeled, in very little water for 30 minutes or steam. Once cooked, peel and mash them well or put through a potato ricer.

2. Mix the flour into the sweet potato mash, season with sea salt and black pepper. Tip the dough on to a lightly floured surface and knead lightly until combined. Shape the dough into three or four balls.

3. Dust the surface with more flour if necessary. Using your fingertips, roll the dough into a sausage about 2cm in diameter. Cut the dough into 2.5cm pieces, then roll the dumplings against a fork to create ridges (this will help hold the sauce.)

4. For the sage butter, place a frying pan over a medium heat and add the butter. When the butter has melted, add the sage and cook until it is slightly crispy.

5. Tip the potato dumplings into the pan and mix them with the sage butter sauce and cook for five minutes, turning to brown each side.