Sweet Potato Caramelle
A recipe for Sweet Potato Caramelle! This homemade caramel candy-shaped pasta is filled with a mashed sweet potato mixture and served in a brown butter sage sauce.
Servings 4 -6 Servings
Ingredients
Pasta Dough:
- 3 cups (375 grams) 00 pasta flour or all-purpose flour
- 4 large eggs
- Water for bringing the dough together
Sweet Potato Filling:
- 1 1/2 pounds (680 grams) sweet potatoes
- 1/2 cup (120 grams) ricotta
- 1 large egg yolk
- 1 tablespoon (15 grams) light brown sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
Brown Butter Sage Sauce:
- 8 tablespoons (113 grams) unsalted butter
- 20 small sage leaves
Instructions
To make the pasta dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
To make the sweet potato filling:
- Preheat oven to 400˚F (200˚C). Pierce the tops of the whole sweet potatoes a few times with a fork and place on a baking sheet.
- Bake the sweet potatoes in the preheated oven until tender through the center, about 45 minutes to 1 hour. Set aside until cool enough to handle.
- Peel the sweet potatoes and place them in a large bowl. Mash until completely smooth.
- Fold in the ricotta, egg yolk, brown sugar, salt, black pepper, and nutmeg until well-combined. If not using immediately, cover and refrigerate for up to a day.
To assemble:
- Divide the dough into four equal pieces.
- Place one piece on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the sweet potato mixture.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
- Cut the pasta east to west with a straight or accordian cutter into 2 1/2 inch (6 centimeter) strips.
- Cut the sheet of pasta south to north into 1 1/2 inch (4 centimeter) wide strips with a fluted cutter to create rectangles of dough.
- Remove any irregular pieces around the edges and set aside/cover (you can either cook these as is or reroll/cut).
- Pipe a line of sweet potato across the center of each rectangle, leaving about 3/4 inch (2 centimeters) clear on either side.
- Fold one long side over the sweet potato. Fold the other side over to overlap the first side and press lightly to seal without pushing out the filling.
- Flip the pasta over so the sealed seam is on the bottom. Press down firmly on either side of the filling to seal both short ends.
- Gently lift the edges of the pressed down ends and pinch together to create the wrapper shape on either side of the filling.
- Place on the prepared baking sheet and repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Add a few assembled Caramelle at a time and cook, stirring lightly to keep them from sticking to the sides of the pot, until they rise to the top and are tender, about 2-3 minutes.
- Use a slotted spoon to remove to a colander to drain and repeat with remaining Caramelle.
To make the Brown Butter Sage Sauce:
- Place a heavy-bottomed skillet over medium heat and add the butter.
- Cook, watching closely and swirling the pan occasionally, as the butter melts and starts to foam.
- Continue to cook until golden flecks start to appear in the butter with a nutty fragrance.
- Add the sage leaves and cook for another minute until crisp and the butter has browned, but not burned.
- Toss the sauce with the cooked Caramelle and serve immediately.