Smoked Gouda & Chorizo Stuffed Sweet Potato Dumplings with Saffron-Sage Broth

Fluffy sweet potato dumplings filled with a savory blend of smoked gouda and chorizo, simmered in a fragrant saffron-sage broth. A comforting dish with a surprising depth of flavor, perfect for a cozy Sunday supper.

1 hour 30 minutes | 480 | 6 servings

Savory, Smoky, Earthy, Aromatic • Medium • Weird Score: 7/10

Equipment: Baking sheet, Large mixing bowl, Large pot or Dutch oven, Potato masher • Shop these items →

Ingredients

For the Sweet Potato Dumplings
2 lb Sweet potatoes, scrubbed
1 c Potato starch
1/2 c Grated Parmesan cheese
1 Large egg, lightly beaten
1/2 tsp Ground nutmeg
For the Chorizo Filling
8 oz Spanish chorizo, casing removed, finely diced
4 oz Smoked Gouda cheese, shredded
1/4 c Fresh chives, finely chopped
1/4 tsp Red pepper flakes (optional)
For the Saffron-Sage Broth
6 c Chicken broth, low sodium
1/4 tsp Saffron threads
4 Fresh sage leaves
1/4 c Dry sherry
1 tbsp Sherry vinegar
2 tbsp High-quality grapeseed oil
1 medium Yellow onion, finely chopped
1 medium Carrot, peeled and finely chopped
1 stk Celery, finely chopped

Instructions

Prepare the Sweet Potatoes: Preheat oven to 400F (200C). Pierce sweet potatoes several times with a fork. Bake for 45-60 minutes, or until very soft. Let cool slightly.
Make the Dumpling Dough: Scoop out the flesh of the baked sweet potatoes and mash thoroughly. In a large bowl, combine the mashed sweet potato with potato starch, Parmesan cheese, egg, and nutmeg. Mix until a smooth dough forms.
Prepare the Chorizo Filling: In a medium bowl, combine the diced chorizo, shredded smoked Gouda, chives, and red pepper flakes (if using). Mix well.
Assemble the Dumplings: Scoop about 2 tablespoons of sweet potato dough and flatten it in your palm. Place a heaping teaspoon of the chorizo filling in the center. Gently bring the edges of the dough together to enclose the filling, forming a dumpling. Repeat with the remaining dough and filling.
Prepare the Saffron-Sage Broth: Heat the grapeseed oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 8-10 minutes.
Add the Broth and Seasonings: Pour in the chicken broth, add the saffron threads and sage leaves. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
Simmer the Dumplings: Gently drop the sweet potato dumplings into the simmering broth. Cook for 8-10 minutes, or until the dumplings are cooked through and floating on the surface. Stir in the dry sherry and sherry vinegar during the last minute of cooking.
Serve: Ladle the saffron-sage broth and dumplings into bowls. Garnish with extra chopped chives and a drizzle of grapeseed oil, if desired. Serve immediately.