dizzy pumpkin sliders, happy Autumn

Hoss, when I had this idea, it was for pumpkin buns, but I had a leftover acorn squash, so tried that first. About a week later, I had some sweet potatoes, so tried that. This was the third run & finally got a pumpkin, & gotta tell you, it was the best of the lot, although it could just be the fine tuning of the proportions too... Of the 3 the sweet potato was the worst, they were the dryest. It is essentially a take off of potato gnocco dough (for gnocchi), which is roughly equal parts flour & cooked/riced potato with an egg, salt & pepper. If you were to do this however, they'd be rather tough, so basically what you want to do is add flour a little bit at a time & mix just until you have a dough that you can keep together long enough to get into the shape you want & into the frying pan to stiffen up, takes some patience & dexterity, so don't attempt while intoxicated :ermm: :laugh: