Part 5 (1/2)

10. Reheat the mushroom sauce, stirring occasionally, over medium heat. Reduce the heat to low, add the sour cream, and cook for 2 minutes, stirring continuously. Drain the Reheat the mushroom sauce, stirring occasionally, over medium heat. Reduce the heat to low, add the sour cream, and cook for 2 minutes, stirring continuously. Drain the kluski kluski and turn them into the mushroom sauce. Toss and stir the and turn them into the mushroom sauce. Toss and stir the kluski kluski in the sauce, mix in the chopped chives, simmer for 1 minute to heat through, and serve. in the sauce, mix in the chopped chives, simmer for 1 minute to heat through, and serve.

Chestnut Gnocchi with Walnut Sauce Gnocchi di Castagne con Salsa di Noci (Italy) (Italy) SERVES 4 4 TO TO 6 6.

Chestnut flour gives these otherwise standard potato gnocchi a nutty and slightly bittersweet flavor that becomes mellow and fragrant when they are smothered in a walnut sauce. This particular walnut sauce is a plain white sauce (besciamella) flavored with fresh walnut paste. Peeling the membranelike skins off the walnut halves takes a couple of minutes, but it is well worth the extra effort and creates a sweeter sauce.

Chestnut flour is made from small garessina chestnuts, which are quite different from the larger, more common marroni chestnuts. It is a seasonal flour that is mostly available in the winter and is best kept in the freezer because of its high fat content.

For the Sauce*1 cup raw walnut halves4 garlic cloves, chopped coa.r.s.e cup olive oil1 tablespoons unsalted b.u.t.ter2 tablespoons unbleached all-purpose flour1 cups milk teaspoon salt teaspoon freshly ground black pepper cup coa.r.s.ely chopped fresh marjoram leaves cup freshly grated Parmesan cheeseFor the Dumplings3 medium baking potatoes, such as russet cup chestnut flour cup unbleached all-purpose flour, plus some extra for dusting1 teaspoon saltEquipmentPotato ricerGnocchi board (optional)Large plate or tray to hold the dumplings cooked in batches 1. PREPARE THE WALNUTS PREPARE THE WALNUTS: Fill a small saucepan halfway with water and bring to a boil over high heat. Reduce the heat to low for a gentle simmer. Add the nuts and simmer for 10 minutes. Remove the nuts from the heat, drain, and run under cold water until cool. Peel off the skins as best you can. (We found starting in the center of the nut made it a little easier.) Place the peeled nuts in a bowl and set aside. Fill a small saucepan halfway with water and bring to a boil over high heat. Reduce the heat to low for a gentle simmer. Add the nuts and simmer for 10 minutes. Remove the nuts from the heat, drain, and run under cold water until cool. Peel off the skins as best you can. (We found starting in the center of the nut made it a little easier.) Place the peeled nuts in a bowl and set aside.

2. MAKE THE DOUGH MAKE THE DOUGH: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potatoes on a folded kitchen towel. Once they are cool enough to handle, peel off and discard their skins, break them into chunks, and then press through the ricer into a large bowl. Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potatoes on a folded kitchen towel. Once they are cool enough to handle, peel off and discard their skins, break them into chunks, and then press through the ricer into a large bowl.

3. Combine the flours in a small bowl. Scoop out cup and set aside. Add the 1 teaspoon salt and the remaining flour mixture to the potato. Toss with your fingers until mixed evenly. Drizzle in Combine the flours in a small bowl. Scoop out cup and set aside. Add the 1 teaspoon salt and the remaining flour mixture to the potato. Toss with your fingers until mixed evenly. Drizzle in 1 1/3 cup water and work the dough with your hands into one manageable ball. If the dough is too wet and sticky, work in some of the reserved flour mixture, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for about 1 minute. The dough will be soft and slightly sticky. cup water and work the dough with your hands into one manageable ball. If the dough is too wet and sticky, work in some of the reserved flour mixture, a little at a time, until it no longer sticks to your fingers. Knead the dough in the bowl for about 1 minute. The dough will be soft and slightly sticky.

4. MAKE THE DUMPLINGS MAKE THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little flour. Line a tray with a kitchen towel and sprinkle with a little flour.

5. Knead the dough once or twice on a floured surface, divide it into 8 equal pieces, and set 7 of them aside under a kitchen towel. Roll the remaining piece of dough into a rope about inch thick. Cut the rope into -inch lengths. Knead the dough once or twice on a floured surface, divide it into 8 equal pieces, and set 7 of them aside under a kitchen towel. Roll the remaining piece of dough into a rope about inch thick. Cut the rope into -inch lengths.

6. If you don't want ridges on your gnocchi, place the cut dough pieces on the prepared tray in a single layer. If you do want ridges, roll each piece along the gnocchi board or along the tines of a fork. Roll the piece along the back of the fork to avoid catching it on the ends of the tines. Arrange the gnocchi in one layer on the prepared tray. Repeat with the remaining dough. If you don't want ridges on your gnocchi, place the cut dough pieces on the prepared tray in a single layer. If you do want ridges, roll each piece along the gnocchi board or along the tines of a fork. Roll the piece along the back of the fork to avoid catching it on the ends of the tines. Arrange the gnocchi in one layer on the prepared tray. Repeat with the remaining dough.

7. Cover and place the tray of dumplings in the refrigerator while you make the sauce. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see TIPS). Cover and place the tray of dumplings in the refrigerator while you make the sauce. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see TIPS).

8. MAKE THE SAUCE MAKE THE SAUCE: Fill a large pot halfway with salted water and bring to a boil over high heat. Once it comes to a boil, reduce the heat to low for a gentle simmer. Fill a large pot halfway with salted water and bring to a boil over high heat. Once it comes to a boil, reduce the heat to low for a gentle simmer.

9. Meanwhile, pulse the walnuts and the garlic in a food processor until the walnuts are well broken apart. Continue to process while slowly drizzling in the oil until the mixture becomes a thick, grainy paste. Sc.r.a.pe down the sides of the processor bowl and scoop the paste into a bowl. Meanwhile, pulse the walnuts and the garlic in a food processor until the walnuts are well broken apart. Continue to process while slowly drizzling in the oil until the mixture becomes a thick, grainy paste. Sc.r.a.pe down the sides of the processor bowl and scoop the paste into a bowl.

10. Melt the b.u.t.ter in a medium pot over low heat, add the 2 tablespoons flour, and stir continuously for 3 minutes. Pour the milk in slowly, whisking constantly. Once the mixture is smooth, raise the heat to medium and bring to a simmer. Mix in the walnut paste, teaspoon salt, and the pepper and simmer for 1 minute longer. Cover and reduce the heat to very, very low to keep the sauce warm while cooking the gnocchi. (You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container.) Melt the b.u.t.ter in a medium pot over low heat, add the 2 tablespoons flour, and stir continuously for 3 minutes. Pour the milk in slowly, whisking constantly. Once the mixture is smooth, raise the heat to medium and bring to a simmer. Mix in the walnut paste, teaspoon salt, and the pepper and simmer for 1 minute longer. Cover and reduce the heat to very, very low to keep the sauce warm while cooking the gnocchi. (You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container.) 11. COOK THE DUMPLINGS COOK THE DUMPLINGS: Bring the water back to a boil over high heat, then reduce the heat to medium for a steady simmer. Carefully drop a few dozen gnocchi, a few at a time, into the water. Cook until the gnocchi float to the surface of the water, about 2 minutes, then cook for 2 minutes longer. (If cooking frozen gnocchi, add them directly into the simmering water and increase the cooking time by 1 minute. Do not allow the gnocchi to thaw before cooking. Bring the water back to a boil over high heat, then reduce the heat to medium for a steady simmer. Carefully drop a few dozen gnocchi, a few at a time, into the water. Cook until the gnocchi float to the surface of the water, about 2 minutes, then cook for 2 minutes longer. (If cooking frozen gnocchi, add them directly into the simmering water and increase the cooking time by 1 minute. Do not allow the gnocchi to thaw before cooking.

12. Remove the gnocchi with a slotted spoon, scatter them on the large plate or tray, and drizzle with a few spoonfuls of the cooking liquid to prevent sticking. Resting the cooked gnocchi on a roomy plate prevents them from piling up on each other while they set and firm up a bit. Cook the remaining gnocchi and place them on the plate with another few spoonfuls of the cooking liquid. Set aside cup of the cooking liquid for the sauce. Remove the gnocchi with a slotted spoon, scatter them on the large plate or tray, and drizzle with a few spoonfuls of the cooking liquid to prevent sticking. Resting the cooked gnocchi on a roomy plate prevents them from piling up on each other while they set and firm up a bit. Cook the remaining gnocchi and place them on the plate with another few spoonfuls of the cooking liquid. Set aside cup of the cooking liquid for the sauce.

13. Once all the gnocchi have been cooked, return the sauce to a simmer over medium heat. Drain the gnocchi, mix them into the sauce, and cook for 1 minute to warm through. If the sauce is a little thick, stir in some of the reserved cooking liquid. Remove from the heat, stir in the marjoram and the Parmesan, and serve. Once all the gnocchi have been cooked, return the sauce to a simmer over medium heat. Drain the gnocchi, mix them into the sauce, and cook for 1 minute to warm through. If the sauce is a little thick, stir in some of the reserved cooking liquid. Remove from the heat, stir in the marjoram and the Parmesan, and serve.

Panfried Dumplings Stuffed with Chicken and Mushrooms Jiao Zi (China) (China) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 32 32 DUMPLINGS DUMPLINGS).

Most versions of these pot sticker dumplings are stuffed with a pork-based filling, but this one, made with chicken and mushrooms, is especially delicious. The pairing of dark-meat chicken and dried s.h.i.+take mushrooms is distinctly Chinese (see Nuo Mi Juan, Nuo Mi Juan, February), and it gives these dumplings a fragrant, gamy taste. If the pork dumplings are what you crave, however, you can make this recipe using the filling from the February), and it gives these dumplings a fragrant, gamy taste. If the pork dumplings are what you crave, however, you can make this recipe using the filling from the Zhu Rou Baozi Zhu Rou Baozi (May). (May).

These dumplings are made using the Pleated Half-Moon Fold, but you can also use the simpler Standing Half-Moon Fold.

For the Dough2 cups unbleached all-purpose flour, plus some extra for dusting1 tablespoon grapeseed or other neutral oilFor the Filling3 dried s.h.i.+take or black mushrooms, soaked in hot water to cover for 30 minutes2 boneless, skinless chicken thighs (about pound), chopped fine5 to 6 fresh water chestnuts, peeled and chopped fine, or canned water chestnuts, drained and chopped fine2 scallions, trimmed and sliced into thin rings1 teaspoon grated fresh ginger1 teaspoon cornstarch2 tablespoons soy sauce1 teaspoon rice wine1 tablespoon toasted sesame oil teaspoon salt teaspoon freshly ground white pepperFor Cooking and ServingGrapeseed or other neutral oil to coat a large skillet1 cup water mixed with 1 teaspoon unbleached all-purpose flour1 recipe Soy-Vinegar Sauce* (recipe follows) (recipe follows)Equipment3-inch round cookie cutterLarge, preferably nonstick skillet with cover 1. MAKE THE DOUGH MAKE THE DOUGH: Place 2 cups of the flour in a large bowl and keep the remaining cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Place 2 cups of the flour in a large bowl and keep the remaining cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.

3. MAKE THE FILLING MAKE THE FILLING: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to a.s.semble the dumplings. While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to a.s.semble the dumplings.

4. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the jiao zi, jiao zi, review the Pleated Half-Moon Fold. review the Pleated Half-Moon Fold.

5. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling.

6. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds. inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

7. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

8. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pus.h.i.+ng out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the a.s.sembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pus.h.i.+ng out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the a.s.sembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

9. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see TIPS). Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see TIPS).

10. COOK THE DUMPLINGS COOK THE DUMPLINGS: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little s.p.a.ce around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour in enough of the flour and water mixture to reach about a third of the way up the sides of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little s.p.a.ce around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour in enough of the flour and water mixture to reach about a third of the way up the sides of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.) 11. Remove the cover so that any remaining liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp. Remove the cover so that any remaining liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

12. Remove the Remove the jiao zi jiao zi with a small spatula and place them on a plate. Serve immediately while you cook any remaining with a small spatula and place them on a plate. Serve immediately while you cook any remaining jiao zi jiao zi. Serve with the Soy-Vinegar Sauce.

SOY-VINEGAR SAUCE.

MAKES ABOUT CUP CUP.

cup soy sauce3 tablespoons rice vinegar2 teaspoons sugar1 teaspoon toasted sesame oil1 tablespoon finely chopped scallion Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved. Pour into small dipping bowls and add the scallion just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.MarchSTEAMED CORN BREAD.

(United States) SWEET POTATO DUMPLINGS WITH A MELTED SUGAR CENTER.

Onde-Onde (Malaysia) (Malaysia) TINY GNOCCHI AND CRANBERRY BEAN STEW.

Pisarei e Faso (Italy) (Italy) CAULIFLOWER SOUP WITH b.u.t.tERY BREAD CRUMB DUMPLINGS.

Kvtakova Polevka s Knedliky (Czech Republic) (Czech Republic) c.o.c.kLES WITH RICE DUMPLINGS IN A SPICY COCONUT SAUCE.

Kube Mutli (India) (India) CHICKPEA DUMPLINGS IN TOMATO SAUCE.

Chana Vada ki Tomatochi Bhaji (India) (India) KASHA AND MUSHROOM PIEROGI.

Pierogi z Kasz Gryczan (Poland) (Poland) RICE DUMPLINGS STUFFED WITH PORK AND KOHLRABI.

Fen Guo (China) (China) Steamed Corn Bread (United States) SERVES 6 6 TO TO 8 ( 8 (MAKES 1 1 DUMPLING DUMPLING).

Steaming corn bread instead of baking it makes it especially moist and flavorful. You can stir some corn kernels into the batter for a chunkier texture and an even deeper corn taste. Serve it up with some b.u.t.ter for a scrumptious side dish or snack. And as with baked corn bread, any leftovers can be used to make stuffing or bread pudding.

For the Dumpling1 cup coa.r.s.e yellow cornmeal1/3 cup unbleached all-purpose flour cup unbleached all-purpose flour1 teaspoon baking powder teaspoon baking soda1 teaspoon salt teaspoon freshly grated nutmeg1 large egg, beaten1 cup milk2 tablespoons light muscovado or other unrefined sugar (see GLOSSARY OF INGREDIENTS)2 tablespoons unsalted b.u.t.ter, melted cup fresh corn kernels or frozen, thawed (optional)For CookingUnsalted b.u.t.ter to coat the cake panEquipment2-inch-high steamer rack9-inch round cake panPot large enough to hold both the rack and the pan when covered 1. Place the steamer rack in the pot, add 1 inches of water to the pot, and bring to a boil over high heat. Meanwhile, rub a little b.u.t.ter around the inside of the cake pan. Place the steamer rack in the pot, add 1 inches of water to the pot, and bring to a boil over high heat. Meanwhile, rub a little b.u.t.ter around the inside of the cake pan.

2. Combine the cornmeal, flour, baking powder, baking soda, salt, and nutmeg in a large bowl. In another bowl, whisk the egg, milk, sugar, and melted b.u.t.ter until the sugar has mostly dissolved. Pour the egg mixture into the cornmeal mixture, add the corn kernels, if desired, and stir until just combined. Pour the batter into the prepared cake pan and wiggle it gently to level it off. Combine the cornmeal, flour, baking powder, baking soda, salt, and nutmeg in a large bowl. In another bowl, whisk the egg, milk, sugar, and melted b.u.t.ter until the sugar has mostly dissolved. Pour the egg mixture into the cornmeal mixture, add the corn kernels, if desired, and stir until just combined. Pour the batter into the prepared cake pan and wiggle it gently to level it off.

3. Carefully place the filled cake pan on the steamer rack, cover the pot, reduce the heat to medium, and steam for 25 to 30 minutes. Carefully place the filled cake pan on the steamer rack, cover the pot, reduce the heat to medium, and steam for 25 to 30 minutes.

4. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the corn bread to cool slightly. Slice and serve warm or at room temperature. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the corn bread to cool slightly. Slice and serve warm or at room temperature.

Sweet Potato Dumplings with a Melted Sugar Center Onde-Onde (Malaysia) (Malaysia) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 40 40 DUMPLINGS DUMPLINGS).

These modest-looking dessert dumplings will surprise you. Inside each strawberry-sized dumpling is a warm sugar center that floods your mouth with a lush, b.u.t.tery flavor. Making these dumplings may seem like a challenge, but it is surprisingly easy. The b.a.l.l.s of dough are stuffed with a small piece of tasty palm sugar, and as the dumplings cook, the sugar melts slowly into syrup. If you can't find palm sugar, use jaggery or panela panela (see GLOSSARY OF INGREDIENTS) instead. Adding mashed sweet potato to the dough gives the (see GLOSSARY OF INGREDIENTS) instead. Adding mashed sweet potato to the dough gives the onde-onde onde-onde its pale orange color and a mild fruit flavor. its pale orange color and a mild fruit flavor.

These dumplings are made by pus.h.i.+ng a piece of sugar into a dough ball, but they can also be made using the Bowl Fold.

For the Filling2 ounces hard palm sugar or cup soft palm sugar or other unrefined sugar (see GLOSSARY OF INGREDIENTS)For the Dough1 small sweet potato (about pound)1 cups sweet (glutinous) rice flour, preferably from Malaysia or Thailand, plus some extra for dusting3 tablespoons pandan water (recipe follows) or teaspoon pandan extract mixed into 3 tablespoons waterFor Serving1 cup freshly grated coconut (see GLOSSARY OF INGREDIENTS), or 1 cup frozen grated coconut, thawed teaspoon saltEquipmentPotato ricerLarge, wide bowl to hold the cooked dumplings 1. MAKE THE FILLING MAKE THE FILLING: Depending on the type of palm sugar you are using, you will need to cut or roll the sugar into small -inch pieces. If using hard palm sugar, cut the sugar into small pieces and pick out as many -inch chunks as you can. Collect any crumbs or loose bits of sugar and pack them into b.a.l.l.s about the size of a pea by pressing and rubbing them between damp fingers. If using soft palm sugar, use a small spoon to scoop up about teaspoon sugar and compress the sugar into a ball with your fingers. When you have 40 sugar pieces or b.a.l.l.s, place them on a plate and set aside. Depending on the type of palm sugar you are using, you will need to cut or roll the sugar into small -inch pieces. If using hard palm sugar, cut the sugar into small pieces and pick out as many -inch chunks as you can. Collect any crumbs or loose bits of sugar and pack them into b.a.l.l.s about the size of a pea by pressing and rubbing them between damp fingers. If using soft palm sugar, use a small spoon to scoop up about teaspoon sugar and compress the sugar into a ball with your fingers. When you have 40 sugar pieces or b.a.l.l.s, place them on a plate and set aside.

2. BOIL THE SWEET POTATO BOIL THE SWEET POTATO: Place the sweet potato in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 20 minutes. Drain and place the sweet potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin, break it into chunks, and press through the ricer into a small bowl. Place the sweet potato in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 20 minutes. Drain and place the sweet potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin, break it into chunks, and press through the ricer into a small bowl.