Great use for leftover mashed sweet potatoes or pumpkin from Thanksgiving.
1 sweet potato, peeled, diced, nuked in the microwave for 10 minutes, mashed
1/2 can pumpkin puree (8 oz)
3 Soup spoons of ricotta cheese
1 T olive oil
1/2 tsp xanthan gum powder (perhaps corn starch might be a good sub?)
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp black pepper
1/2 tsp smoked, hot paprika (or chipotle)
3 cups all purpose flour, added 1/3 of a cup at a time while mixing/kneading
Mix all wet ingredients and spices together well, mashing down any lumps. Then add flour, 1/3 cup at a time, scraping down the bowl well and kneading in until dough is firm, not sticky, but not overly dry.
Form into a log and cut into pieces roughly the size of the first digit of your thumb (yes, the tip of your thumb, use that as a gauge). Drop 12 at a time into a pot of gently boiling, well-salted water. Scoop out as they float to the top. Drain and coat with spray oil/Pam to keep from sticking.
Can be served with a good heavy meat ragout, or in a light butter sauce (butter and rosemary, butter and sage, butter and tarragon?), with plenty of good quality parmesan cheese on top.
DOUBLE DUTY ALERT! Leftover dough does double duty for cinnamon rolls; HOWEVER, I think if I were to do this again, I'd add perhaps 1/2 tsp baking powder to the flour, to ensure a fluffier cinnamon roll.
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