Caramelized Sweet Potato Pierogi
Soul Beet
Soul Beet
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  • Dough
  • 2 1/2 cups sifted organic whole wheat flour
  • 1 teaspoon sea salt
  • 2 Tablespoons
  • olive oil
  • 2 organic eggs
  • 1/4 cup sour cream (optional)
  • in
  • 4 cups peeled, cubed, raw sweet potato
  • 1/2 organic apple, cubed
  • 1 Tablespoon dried, rubbed sage
  • 4 Tablespoons organic unsalted butter or coconut oil
  • 1 Tablespoon organic maple syrup or agave (more or less, depending on how sweet you want it)
  • salt and pepper
  • Topping
  • 1 large red onion, sliced
  • 1/2 apple, sliced
  • 1 sprig fresh thyme (or dried)
  • 20 pierogies, depending on how big they are made
  • 40 minutes. The edges of the apple and sweet potato should be nice and caramelized.
  • 1/8 inch 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.



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