Monday, November 5, 2012

Roasted Sweet Potato Perogies

Happy Monday. Maybe? I hope all my east coast friends have gotten some gas to make to to work. I fueled up before the storm so I still have some left. Now lets talk food.
Perogies any way any form I just love them. So I decided to try and make them. Well it was a success. Not only a success but easy peasy to make. They are delicious very rich in flavor. Topped with some caramelized onions the sweet and salty flavors play off each other amazingly well. 

For the dough
3 cups all-purpose flour
1 tsp salt
1 egg
3/4 cup water, (approx)
2 tbsp vegetable oil
1 tbs sour cream

Directions
In bowl, whisk flour with salt. 

Whisk together egg, water, sour cream and oil; stir into flour mixture, adding up to 2 tbsp more water if needed to make soft but not sticky dough.

Turn out onto lightly floured surface; knead until smooth, about 10 times. Halve dough; cover with plastic wrap or damp towel and let rest for 20 minutes


For the filling
1 lb sweet potatoes, peeled and cubed
2 tbsp olive oil
2 tbsp  finely chopped fresh sage leaves
1/4 tsp salt
1/4 tsp pepper
1 teaspoon butter

Preheat oven to 400 degrees F. 

In a large bowl toss sweet potatoes with olive oil salt pepper and sage leaves. Pour out on a roasting pan and roast in oven for about 20-25 minutes. In the same bowl mash up all together with a fork or potato masher.

For the assembly
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch thickness. Using 3-inch round cutter, or a large drinking glass, cut into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, re-rolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain. Sprinkle with salt and eat immediately. 
Garnish with caramelized onions.


*Shared over at Melt in your mouth Mondays, Weekend Potluck, Foodie Friday, Strut Your Stuff Saturday

9 comments :

  1. My mom and I make pierogis every year during the holidays...this year I will add sweet potatoes as one of the fillings...YUM!

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  2. Yum! I love perogies and a sweet potato filling sounds terrific!

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  3. Sweet potatoes are a unique spin on the perogie, I am adoring this recipe!

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  4. Oh my goodness, wow, this looks fantastic! I applaud anyone who can make perogies. I have only made perogies once before, and they were the dessert kind (of course). I was going to make the savory kind: I made the dough and thought: nah, too hard, I'll just make blueberry perogies. They were very good, but I think I want to take a stab at making the savory kinds :)

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    1. I never heard of blueberry ones. They sound delicious!

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  5. Just wanted you to know that I've included your chili in a sweet potato roundup today. Will be tweeting etc your recipe all week.

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  6. Rina, I never thought to make perogies with sweet potatos. I get together with my friend to make perogies. I need to try this. Thank you for sharing.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/frivolous-friday-beautiful-thanksgiving-tables

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  7. Hi Rina! I'm new via the Grow Your Blog hop. I didn't realize pierogis were so simple - I'm going to have to try them =)

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