Toast the pecan in a made skillet and set aside

Bake the potatoes. when cool enough to handle remove the skins.

Transfer the flesh to a bowl.

Whisk together the cornstarch, flour, and spices.

Mix the dry ingredients with the sweet potatoes.

Beat the egg and mix it in.

Season with Kosher salt and freshly ground pepper.

Mix in the toasted pecans. Save some for garnish.

Wet your hands and form the mixture into ball shapes. Let them rest for 10 minutes.

Bring a large pot of salted water to a boil.
Place a layer of paper towels next to the stove.

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.

Transfer to a dish, sprinkle with extra toasted pecan pieces, and serve.