Sweet Potato Dumplings

Ravioli 004
Dan here today.  In my ongoing scientific experiments investigating the interchangeability of various orange vegetables, I have determined that butternut squash can be substituted for sweet potato in a pie with good results and that acorn squash can be substituted for butternut squash in a lasagna filling/pizza sauce, again with good results.  This weekend I decided to go full circle and replace the acorn squash in the lasagna filling with sweet potato, which I then used in some dumplings.  The results were again good, although I think wonton wrappers are not an ideal substitute for pasta dough.  This proves my thesis that the color orange is delicious.  (However, the Cheetos corollary must be considered, which states that anything that is the orange-yellow color of Cheetos is disgusting.  Science is complicated).  Anyway, here’s the recipe.

Sweet Potato Dumplings
1 lb sweet potato
1/2 cup ricotta cheese
1 tsp pumpkin pie spice (or appropriate amounts of cinnamon, ginger, cloves, and nutmeg, but I couldn’t find them in my spice cabinet)
1/4 tsp salt
1 Tbsp sugar
wonton wrappers (about 30)

1.  Peel and cube the sweet potato.  Cover with 2 inches of water in a pot, bring to a boil, and simmer for 12 minutes.  Drain and dump into a food processor.
2.  Add the ricotta, spices, and sugar.  Process.  Taste and adjust seasonings if desired.
3.  Fill each wonton wrapper with about a tablespoon of filling.  Drip a little water around the edges of the wrapper, and fold it over to form a tight seal.
4.  We baked our dumplings for 5 minutes at 400 deg F, turning over halfway through.
5.  I browned some butter for about 5 min and toasted some pine nuts to serve over the dumplings, but we decided that it didn’t add much.  Maybe tossing some fresh sage or rosemary into the butter would have made a difference, though.