Oh yes — today we’re making sweet potato pierogi.
Eddie is in heaven. These sweet potato pierogi are easier than you might think and they are incredible. The dough puffs and crisps in the pan, the filling is creamy and cheesy, and a finish of brown butter and chives with a dollop of plain Greek yogurt (or sour cream) takes them over the top.
There’s always a debate about whether to call them pierogi or pierogies. I usually say “pierogi,” but whatever you call them, make them.
AnyWAY.
I once made a pierogi pizza ages ago, and pierogi have been a staple around here ever since. They’re especially common at this time of year when Lent approaches — you see them everywhere. For me, pierogi are pure nostalgia: I remember elementary school fish fries that served the best plates of pierogi, no onions, please.
Pierogi might be Eddie’s favorite food. We’re picky about them — I won’t buy boxed versions — so making them at home means we don’t have to wait for a fish fry or a pierogi truck to get our fix. Plus, our local baseball team has pierogi races, which is reason enough to cheer them on.
Yep.
Now that I make them at home, we’ll be making them all the time.
They’re surprisingly simple. The dough is just flour, eggs, yogurt or sour cream, a bit of fat and salt — it comes together quickly and doesn’t need to rise. Roll it thin, cut rounds, add filling, seal, and boil. It’s a few steps but straightforward.
The filling here is roasted sweet potato mixed with fontina cheese. Roasting concentrates the potato’s flavor and gives caramelized edges that add depth. While the potatoes are still warm, puree them until smooth and fold in grated fontina; it may soften slightly, which is perfect — it will melt completely during cooking.
I love it so much.
The filling becomes silky and spoonable. Once boiled and browned in butter, the fontina melts into pockets of creamy, cheesy sweetness that pair beautifully with browned butter and a sprinkle of chives.
One major benefit: you can freeze these after assembling. Making a big batch on a quiet afternoon and freezing extras makes future meals quick — from freezer to plate they take about 10–15 minutes: a few minutes to boil, then a quick sear in butter until golden and crisp.
Boom.
Dinner is ready.
Sweet Potato Pierogi
Roasted Sweet Potato and Fontina Pierogi
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Ingredients
- 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
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoons unsalted butter, melted
- 1 cup plain Greek yogurt or sour cream
- 1 large egg
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
- 3 to 4 tablespoons unsalted butter, for browning/crisping the pierogi
- plain Greek yogurt or sour cream, for serving
- freshly chopped chives
Instructions
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Preheat the oven to 425°F.
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Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper and garlic powder. Roast 20–25 minutes, until fork tender.
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While the potatoes roast, make the dough. Whisk flour and salt in a large bowl. In a small bowl, combine melted butter, yogurt, egg, egg yolk and oil. Stir wet into dry until a dough forms. Let rest 10–20 minutes.
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Add the hot roasted potatoes to a food processor and puree until smooth. Transfer to a bowl and stir in the grated fontina until combined.
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Divide dough in half and roll one half out very thin, about 1/8 inch. Use a round cutter to cut circles and place them on parchment. Repeat with remaining dough.
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Place 1–2 teaspoons of filling in the center of each round. Brush edges with water, fold and press to seal. Crimp edges with a fork if desired.
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At this point you can freeze the pierogi or cook them immediately.
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To freeze: place pierogi on a baking sheet and freeze 30–60 minutes. Transfer to a resealable bag; freeze up to 3 months.
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To cook (from fresh or frozen): bring a pot of salted water to a boil and cook 5–6 pierogi at a time for 3–5 minutes, until they float. Remove with a slotted spoon.
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To crisp: heat a large skillet over medium, add butter and let it brown slightly. Add boiled pierogi in a single layer and cook 1–2 minutes per side until golden and crisp. Serve immediately with plain Greek yogurt or sour cream, chopped chives, and a drizzle of the browned butter.
Notes
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Plate of heaven.