Preparation

1. Preheat your oven to 400°F. Thoroughly wash sweet potatoes and pierce with a fork a few times. Roast on a baking sheet for 45–60 minutes, or until sweet potatoes are super tender.
2. Let cool slightly, then peel and mash thoroughly until smooth. Try to get all the lumps!
3. In a large bowl, combine the mashed sweet potato, duck eggs, and salt. Mix until fully combined.
4. Add your measured cassava flour and gently fold it in until fully incorporated. You should have a soft, slightly tacky dough. Do not overmix!
5. Turn the dough out onto a surface, dust with cassava flour. Divide into portions and roll each into a rope about ¾ inch thick. Handle gently when shaping, and chill dough briefly if it’s too soft or sticky to roll.
6. Cut each rope into 1-inch pieces. Set aside and separate in a single layer. They will stick together if not careful.
7. Bring a large pot of salted water to a boil and cook dumplings in batches until they float to the top, about 2–3 minutes. Remove with a slotted spoon and drain well, set aside on a lightly greased sheet tray.
8. In a large skillet, heat oil over medium low heat. Add the sage leaves and fry until crisp, about 20–30 seconds per side. Remove and drain on paper towels. Watch carefully so the leaves don’t get too brown and become bitter.
9. Add chopped pecans and pepitas to the sage oil. Toast until fragrant and lightly golden, 1–2 minutes, stirring frequently so they don’t burn. Remove and set aside.
10. Increase heat to medium-high and add the drained dumplings to the pan in a single layer (adding a little more oil if needed) and pan-sear until golden and crisp, about 3–4 minutes per side. Do in batches if needed. A non-stick skillet works best.
11. Remove from the heat and toss with sumac, chili flake, toasted pecans, and pepitas
12. Plate and garnish with the crispy sage leaves. Serve immediately!