Sweet Potato Schupfnudeln with Sauerkraut

Ingredients

• 600 g Sweet Potatoes
• 1 tsp cinnamon powder
• Cayenne pepper
• 7 tbsp rapeseed oil
• 150 g spelt whole‑grain flour
• 120 g starch
• Salt
• 500 g Sauerkraut
• 2 onions
• 250 ml dry white wine (or vegetable broth)
• 5 tbsp agave syrup
• 3 tsp turmeric powder
• 2 tsp clove powder
• 2 tbsp dried goji berries
• 150 ml soy cream
• Sweet Paprika Powder
• pepper (ground)
• 200 g smoked tofu
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 2 Apples

Instructions

1. 1.

   Place sweet potatoes on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 1 hour until soft. Remove and let cool for 10 minutes.

2. 2.

   Peel the sweet potatoes and finely puree them. Stir in cinnamon, cayenne pepper and 1 tbsp rapeseed oil. Add flour and starch, then knead with a hand mixer’s dough hooks into a smooth dough, adding more flour if necessary. Season with salt.

3. 3.

   Drain sauerkraut in a sieve. Peel and finely dice onions. Heat 1 tbsp rapeseed oil in a pot, sauté the onions until translucent, then add the sauerkraut. Pour in white wine, season with 4 tbsp agave syrup, turmeric, cayenne and clove powder, and bring to a boil. Simmer for about 8 minutes, then add goji berries and soy cream, seasoning with salt, paprika and pepper.

4. 4.

   Meanwhile, bring plenty of salted water to a boil in a pot. Shape the schupfnudeln dough into small rolls with pointed ends between your hands. Boil them in lightly simmering salted water for 5–7 minutes until al dente, then shock in cold water and drain.

5. 5.

   Dice tofu finely and brown it in a small pan with 1 tbsp rapeseed oil. Add soy sauce and reduce slightly. Season the tofu with salt, pepper and lemon juice, then transfer to a bowl.

6. 6.

   Wash apples, halve them, remove cores and cut flesh into wedges. Heat 1 tbsp rapeseed oil in a pan and brown apple wedges for 2–3 minutes on all sides. Add remaining agave syrup and caramelise. Drizzle with lemon juice and keep warm in the pan.

7. 7.

   Heat remaining rapeseed oil in a large non‑stick skillet, fry schupfnudeln for 3–4 minutes while turning occasionally. Fold in apple wedges and serve on plates. Distribute sauerkraut over the plates and serve tofu in small bowls alongside.