Sweet Potato Pecan Knödel is the cozy, fall-inspired twist you didn’t know you needed. Knödel, for the uninitiated, is a classic German dumpling made from potatoes or bread. That’s right, in the world of knödel, carbs are king! Traditional potato knödel are pillowy, starchy delights. Bread knödel uses breadcrumbs or day-old bread to create hearty dumplings. Both versions are known for soaking up rich sauces, often served alongside roasts or stews. But what if you give this time-honored dish a fall makeover?
Enter the Sweet Potato Pecan Knödel. Sweet potatoes add a natural sweetness and a gorgeous orange hue. Consequently, these dumplings are as eye-catching as they are tasty. Toasted pecans bring a welcome crunch, while a blend of cinnamon, nutmeg, and ginger gives them that undeniable autumn vibe. It’s like Thanksgiving exploded in your mouth but in the best way possible.
Knödel history:
The knödel, a centuries-old dish, dates back to medieval Germany and neighboring countries. Originally, they were a way to stretch ingredients and make hearty meals with humble staples. Fast forward to today, and we’re spicing things up for fall!
These Sweet Potato Pecan Knödel are a great addition to any fall dinner. Also, this is a perfect Thanksgiving side dish. Because they offer a fun and unexpected alternative to the classic sweet potato casserole (you know, the one buried under a mountain of marshmallows). Plus, they’re just prettier. That vibrant orange color stands out on any table, and the warm, nutty flavor makes them an instant crowd-pleaser.
So, upgrade your knödel game and impress your guests this fall, this version is the way to go.
Sweet Potato Pecan Knoedel
Ingredients
- 1 cup raw pecans
- 2 lbs sweet potatoes
- 1/2 cup cornstarch
- 3/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 egg
- Kosher salt and freshly ground pepper to taste
Instructions
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Toast the pecan in a made skillet and set aside
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Bake the potatoes. when cool enough to handle remove the skins.
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Transfer the flesh to a bowl.
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Whisk together the cornstarch, flour, and spices.
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Mix the dry ingredients with the sweet potatoes.
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Beat the egg and mix it in.
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Season with Kosher salt and freshly ground pepper.
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Mix in the toasted pecans. Save some for garnish.
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Wet your hands and form the mixture into ball shapes. Let them rest for 10 minutes.
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Bring a large pot of salted water to a boil. Place a layer of paper towels next to the stove.
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Add the knödel to the pot. They will sink to the bottom. When they pop up to the top, they are done. Use a slotted spoon to remove them from the pot and transfer them to the paper towels to drain.
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Transfer to a dish, sprinkle with extra toasted pecan pieces, and serve.
Like this Pecan Sweet Potato Knödel: Also, check out some of these other delicious recipes:
RED BEET POTATO KNÖDEL WITH FRESH HERB VEGETABLE BROTH
HAZELNUT RAMP BREAD KNÖDEL
APPLE SPICE PECAN LOAF CAKE
