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🍽️ Sweet Potato Pockets with Apple Butter Filling

951 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 125 g flour
• 50 g butter
• 2 egg yolks
• salt
• flour (for the work surface)
• 300 g plum butter (Powidl; ready-made product, jar)
• 1 tbsp rum
• 0.5 tsp cinnamon
• 1 egg (for brushing)
• 150 g butter
• 150 g breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1. Peel the sweet potatoes and cut them into large chunks.
2. 2. Rinse the pieces under running water.
3. 3. Boil the potatoes in salted water for about 25 minutes until tender.
4. 4. Drain the cooking water and let the potatoes steam dry for a moment.
5. 5. Press the hot potatoes through a potato ricer.
6. 6. Allow the potato mash to cool down completely.
7. 7. Knead the cold potato mash with flour, butter, egg yolks, and a pinch of salt into a smooth dough.
8. 8. Lightly dust a work surface with flour.
9. 9. Roll out the dough on this surface to a thickness of about 0.5 centimeters.
10. 10. Cut out circles with a diameter of 7 centimeters using a round cutter.
11. 11. Mix the apple butter (powidl) with rum and cinnamon in a bowl.
12. 12. Place one teaspoon of the apple butter mixture in the center of each dough circle.
13. 13. Whisk an egg and brush the edges of the dough circles with it.
14. 14. Fold the dough over the filling to form a pocket.
15. 15. Press the edges firmly together to seal them.
16. 16. Boil the pockets in gently simmering salted water for about 8 minutes.
17. 17. Lift the finished dumplings out of the water with a slotted spoon.
18. 18. Fry the breadcrumbs in butter until golden yellow.
19. 19. Toss the warm dumplings in the toasted breadcrumbs until coated.
20. 20. Lightly dust the serving plate with powdered sugar.
21. 21. Serve the sweet potato pockets on the dusted plate.

Nutrition per serving

• kcal: 951
• Protein: 14 g · Fett/Fat: 48 g · Carbs: 113 g