Description
Delicious homemade Roasted Sweet Potato Pierogi featuring roasted sweet potatoes blended with creamy fontina cheese, wrapped in a tender dough, boiled to perfection and finished by pan-frying for a golden crisp. Served with Greek yogurt and fresh chives, this recipe combines comforting flavors and textures for a satisfying meal or appetizer.
Ingredients
Sweet Potato Filling
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon garlic powder
- 1 ½ cups fontina cheese, freshly grated
Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 cup plain Greek yogurt or sour cream
- 1 large egg
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
For Cooking and Serving
- 3 to 4 tablespoons unsalted butter, for browning/crisping the pierogi
- Plain Greek yogurt or sour cream, for serving
- Freshly chopped chives, for garnish
Instructions
- Preheat oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Roast sweet potatoes: Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Roast in the oven for 20 to 25 minutes until tender and easily pierced with a fork.
- Make the dough: While the potatoes roast, whisk flour and salt in a large bowl. In a separate bowl, mix melted butter, Greek yogurt, egg, egg yolk, and oil until smooth. Combine wet and dry ingredients and stir until a dough forms. Let rest for 10 to 20 minutes to relax the gluten.
- Prepare filling: Transfer hot roasted sweet potatoes to a food processor and puree until smooth and lump-free. Stir in the grated fontina cheese to create a creamy filling; small melting is normal.
- Roll out dough and cut rounds: Divide the dough in half and roll one half on a lightly floured surface until very thin (about ⅛ inch). Use a round cutter (biscuit cutter or glass) to cut circles, placing them on parchment paper. Repeat with the second half.
- Fill and seal pierogi: Place 1 to 2 teaspoons of filling in the center of each dough round. Moisten edges with water, fold over, and press closed to seal the pierogi. Optionally, press edges with a fork for a decorative seal.
- Freeze pierogi (optional): For storage, arrange pierogi on a baking sheet and freeze for 30 to 60 minutes until firm, then transfer to a resealable bag. They can be frozen up to 3 months.
- Boil pierogi: Bring a large pot of salted water to a boil. Cook 5 to 6 pierogi at a time for 3 to 5 minutes until they float to the surface. Remove with a slotted spoon.
- Crisp pierogi: Heat a large skillet over medium heat and melt butter until it begins to brown. Add boiled pierogi in a single layer and cook 1 to 2 minutes per side until golden brown and crispy.
- Serve: Serve pierogi immediately, topped with plain Greek yogurt or sour cream, fresh chopped chives, and a drizzle of the skillet butter for extra flavor.
Notes
- You can freeze uncooked pierogi on a baking sheet before transferring to bags for easy meal prep.
- Use a round cutter about 3 inches in diameter to create uniform pierogi.
- If you prefer a softer texture, skip the pan-frying step and serve boiled pierogi directly.
- Fontina cheese adds a creamy, mild flavor but can be substituted with mozzarella or mild cheddar if needed.
- Adjust salt and pepper in sweet potato seasoning to taste before filling the pierogi.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
