Sweet Potato Quenelles with Brown Butter and Sage

  • There are few things more magical and delicious than the rich, nutty taste of brown butter and sage combined with comforting sweet potatoes, savory Parmesan cheese, spicy nutmeg, and freshly ground black pepper. Brown butter might sound like something fancy, but it couldn't be more simple to make. Brown butter can be spooned on top of just about anything, but when all you want is something comforting and delicious, this is your dish.
  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Serves 6

For the dumplings:

  • 1 pound sweet potatoes, peeled and cubed
  • 6 ounces fresh ricotta cheese
  • ½ cup finely grated Parmesan cheese
  • ¼ cup almond flour
  • ¼ cup plus 2 tablespoons arrowroot flour
  • 1 egg
  • 1 teaspoon kosher salt
  • pinch ground nutmeg

For the brown butter and sage:

  • 8 tablespoons butter
  • 3 tablespoons chopped fresh sage
  • Maldon sea salt flakes and freshly ground pepper, to taste
  • ⅓ cup coarsely grated Parmesan cheese, for garnish


  • Boil or steam the sweet potatoes until completely tender. Blend the potatoes with an electric mixer or food processor until smooth. Transfer to a medium bowl and add the remaining ingredients. Mix to combine.
  • Preheat the oven to 350℉ and bring a large pot of salted water to a boil.
  • Line a baking sheet with parchment paper, or aluminum foil, and butter a large baking dish with 2 tablespoons of butter. Using two spoons, make small football shaped dumplings (quenelles) and place them on the baking sheet.
  • When all the quenelles are formed, place 6 in a mesh sieve and lower them into boiling salted water. Quickly continue adding the remaining dumplings to the pot. When all the dumplings have been added, return the pot of water to a boil and cook for 2-3 mins, or until they rise to the top. Remove the quenelles with a sieve or slotted spoon and spread them out in the buttered baking dish. Place the baking dish in the oven and bake for 10 minutes.
  • Meanwhile, melt the remaining 8 tablespoons of butter in a small light-colored saucepan and cook over medium-high heat, stirring constantly until the foam subsides, the butter browns slightly, and has a delightfully nutty aroma. Add the chopped sage, a pinch of sea salt flakes, and a grinding of black pepper, and cook for 10 seconds more. Pour the brown butter into a heatproof container and keep warm.
  • Serve the quenelles topped with the brown butter and sage sauce; garnish with grated Parmesan. Add a sprinkle of nutmeg, a pinch of Maldon sea salt flakes, and ground black pepper if desired.