I made some knödel (potato dumplings) using this recipe. In my version (which is the sweet kind), I used sweet potatoes in place of the plain potatoes and blackberries for the filling. The sweet knödel are usually rolled in hot sweetened bread crumbs, but I’m too lazy to prepare it. So I took the punk way out by topping them in spices and honey.

Knödel (sweet)

1 lb sweet potatoes, washed, peeled and cubed.
2 eggs
10 oz (2 cups) all-purpose flour
couple pinches salt
soft fruit of your choice (berries, stone fruits with pits removed, etc.)
ground cinnamon

1. Boil potatoes until fork tender, about 10-15 minutes. Drain and let stand for 5 minutes, so moisture can evaporate. Ensure there is no liquid left. Then mash potatoes and leave to cool completely.

2. Add salt, flour and eggs and mix in. Don’t overwork it. Dough should be on the crumbly side.

3. Stuff the dumplings: take a handful of the potato dough. Form a small bowl. Place some fruit in it, and seal it up with the dough. Leave no openings and squeeze out all air out of the dumpling. Air pockets will break open the dumpling during the cooking process; that will be no good.

4. In a pot of boiling water, add dumplings, cover the pot and bring to boil. Cook for 3-4 minutes. Remove from heat and leave dumplings in water for another 15 minutes.

5. Remove dumplings from water. Dust with cinnamon, drizzle on some honey and serve.