Ingredients

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

• 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnish

Description

These Dumplings Have A Light Texture, Thanks To The Addition Of Fresh Ricotta Cheese. Drain The Ricotta In A Sieve For Two Hours Before Starting The Recipe.

View Full Recipe