INSTRUCTIONS
In a bowl, using a spoon, mix together the sweet potatoes and the flour. Whisk together the eggs and fold them into the sweet potato/flour mixture. If the dough is sticky, sprinkle in more flour. Bring approximately 2 quarts lightly salted water to a boil, turn down to a simmer. Holding two teaspoons, scoop the dough out of the bowl with one, and shape it into a football shape with the other. Gently drop the dough into the simmering water. Repeat. While dumplings are simmering, microwave ice cream until just melted, still cold. Divide the ice cream into four bowls. When dumplings are cooked through, remove them with a slotted spoon. Place 4 into each bowl and top with chopped pecans and a mint leaf.