Sweet Potato Pierogies

Being stuck in the house is a great time to make these delicious pierogies!  Not nearly as daunting as they sound!  Put on some good music, open up a bottle of wine and start cooking!

Ultimate Sweet Potato Pierogies


1 1/2 cups unbleached all purpose flour

1 1/2 cups whole wheat flour

1 cup water (maybe a pinch more, if the dough feels dry)

2 tbsp olive oil

1 1/2 tsp salt


2 large sweet potatoes (yams)

2 large apples – I used granny smith

2 tbsp canola oil

1 tbsp maple syrup

2 tsp salt

1/4 tsp ground pepper

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

How to filling:

Begin with the filling:  Peel and cube yams and apples.  Toss with oil and roast at 400 for 20 minutes, until fork tender.

While roasting, make the dough (see below).

When potatoes and apples are finished, mash them with mixer or by hand with syrup, salt, pepper, nutmeg, and cinnamon.  Set aside while you roll out the dough (see below).

How to dough:

Mix flours together in a large bowl.  Make a well in the center and add the remaining dough ingredients.  Mix with a wooden spoon until combined, then knead by hand until the dough is smooth.

Flour a large work surface and roll out half the dough into a rectangle, no thicker than 1/8″.  With a pizza cutter, cut rectangles to about 3″ x 4″ (or bigger or smaller depending on how large you’d like your pierogies to be.

Spoon about 2 tsp of filling (or more or less depending on their size) onto rectangles.  Moisten edges with a bit of water, fold dough over so edges line up and press them together to seal.

Repeat with rest of dough and filling.

At this point, you can either boil or fry.  I do half and half, because I like them both!


Boil a pot of water with a bit of salt. Carefully drop pierogies into water and let them cook until they float–several minutes.  Remove onto paper towel to soak up excess water.


Heat 2-3 tbsp canola oil in large skillet.  Working in batches – don’t crowd the pan – cook the until they are golden brown on both sides – several minutes each.


Serve on top of a mixed green salad that’s loaded with craisins and walnuts with a maple balsamic vinegarette or alongside a pile of greens – broccoli rabe, kale, etc.

Also see comments for serving ideas!!!!


6 responses to this post.

  1. Posted by Denise on February 7, 2010 at 6:32 pm

    These are delicious! I only had one apple so I substituted a pear and just roasted the apple and pear with the sweet potato (one less pan to wash!) I boiled the pierogi and tossed them with some sauteed spinach, onions and raisins, and loved every bite. This will definitely become a favorite in my house…thanks!


  2. I’m so happy you liked them! Great idea with the spinach, onions and raisins!


  3. Posted by Lara on February 8, 2010 at 11:36 pm

    Thanks for posting Lori!!! I’m going to try this over the weekend…..and I love Denise’s additions. Then again anything coming out of your house is tasty!! 😉


  4. So, Denise, based on your experiment, I boiled mine, tossed with spinach that was sauteed with a pinch more maple syrup and about 1 tbsp soy sauce, then topped with ground pepitas and craisins.


  5. […] – Ultimate Sweet Potato Pierogies (see recipe here); water, […]


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