Sweet Potato Spätzli

After an early evening snowshoeing/cross country skiing jaunt, we were in the mood for a Swiss inspired meal! Having just made Fondue the prior night (post sledding), we turned our attention to another meal. In this case, we wanted to build a dish based on Spätzli…but we also wanted to make something different than we’ve made before. So, we borrowed from our Rote Beete Spätzli recipe and infused our noodles with another fun ingredient! This time, we decided to rely on the mighty sweet potato, so we boiled it and used it as our primary liquid component (well, with egg) instead of water to make our dough! In the end, the spätzli turned out light and fluffy with a unique colour and a hint of earthy sweetness.

We used our spätzli to make a Bacon, Veggie, and Goat Milk Spätzlipfanne. However, if you’re not too keen on those flavours, try one of our other Recipe Ideas!

Time: 35 Minutes


  • A Large Sweet Potato
  • 3/4 Cup of Flour (give or take depending on the size of your sweet potato)
  • 2 Eggs
  • Black Pepper
  • Salt


  • Peel your sweet potato, and cut it into cubes. Pour water over to cover, and boil until soft.
  • When your sweet potato is nearly ready, pour some water into a large pot, sprinkle in some salt, and start heating (so it’s boiling when you’re ready).
  • Drain your water, pour your cooked sweet potato into a large mixing bowl, and mash until nearly smooth with a fork.
  • Sprinkle in some salt and black pepper. Then, crack two eggs, add them into your bowl, and mix it all together with a fork until fully incorporated.
  • Working about a quarter cup of flour at a time, add your flour, and stir to combine. Since all sweet potatoes are a little different, working your flour in in batches instead of all at once seems like the best way to get the right consistency:
    • When your batter is a gooey yet very clumpy mess (about 3/4 cups of flour), you should be good to go. The key is that you want it liquidy enough that you can press it through a colander yet dry enough that when it hits the boiling water, it keeps its shape.
  • Pour your batter into a colander, and hold it over your boiling water. Use a flexible spatula to work the batter around so it presses through the holes into your water. It will make fun irregular shapes as you go.
  • Boil for 3-4 minutes until all of your dough is floating.
  • Plate or use as an ingredient in a comprehensive entree, devour, and enjoy!
This picture was from our old kitchen and a different spatzli, but it shows the method for forming your dumplings.


Leave a Reply