organic unsalted butter or coconut oil
organic maple syrup or agave (more or less, depending on how sweet you want it)
salt and pepper
red onion, sliced
fresh thyme (or dried)
depending on how big they are made
The edges of the apple and sweet potato should be nice and caramelized.
thickness. Using a biscuit cutter, large mouth mason jar, cookie cutter, or pierogi cutter, begin in the center and punch out circles of dough. Take care to eliminate as much scrap dough as possible. You will not want to regather the scraps of the dough and re-roll multiple times because it will become super tough and rubbery. Place just less than 1 Tablespoon of cooled sweet potato and apple filling into the middle and use your finger to dab a bit of water around the edges. Fold in half (this dough stretches nicely over the filling to take advantage of that) and seal the edges with your fingers or a fork. Keep the finished pierogies covered with a tea towel. Repeat the process with the second half of dough.
You can’t have Thanksgiving without something sweetpotato. My favorite is SweetPotato Casserole. Iranians don’t really have sweetpotatoes in our cuisine, so growing up, this was really absent from my diet
In large pot of boiling salted water, cook potatoes until fork-tender, about 12 minutes. cook onion, stirring often, until softened and caramelized, adding 1 tbsp water to pan if browning too quickly, about 10 minutes. cook potatoes, stirring frequently, until light golden, about 5 minutes
The earthily pretty sweetpotato, gem like and very majestic in it's naked state (I said it. Tubers of all shapes and sizes crowd in unabashedly, but on most occasions, I am plighted with the warm hued Sweet that screams my name