Sweet Potato Pierogi Recipe and sweet potatoes, cheese, cinnamon, flour, butter. Delicious sweet-savory pierogi with soft dough and rich flavorful filling.
Ingredients for Sweet Potato Pierogi Recipe
| Category | Ingredients | Amount / Notes |
|---|---|---|
| Dough (30 pierogi) | All-purpose flour | 3 cups (390 g) |
| Large egg | 1 | |
| Sour cream or Greek yogurt | ½ cup (120 g) | |
| Warm water | ½ cup (120 ml) | |
| Salt | 1 tsp | |
| Melted butter or neutral oil | 2 tbsp (28 g) | |
| Roasted Sweet Potato Filling | Sweet potatoes | 2 lb (900 g), about 3 medium |
| Onion, finely diced | 1 large | |
| Butter or olive oil | 3 tbsp | |
| Fontina or feta | 1½ cups (150 g) | |
| Salt + black pepper | 1 tsp + ½ tsp | |
| Fresh sage (optional) | 8–10 leaves, chopped | |
| Brown Butter Sage Sauce | Butter | ½ cup (113 g) |
| Fresh sage leaves | 10–12 | |
| Salt | Pinch |
How to Make Sweet Potato Pierogi Recipe
1. Roast the sweet potatoes
Preheat oven to 425°F (220°C). Prick 2 lb sweet potatoes, place on a foil-lined tray, and roast 45–60 minutes until completely soft. Cool slightly, then scoop the flesh.
2. Make the dough
Whisk egg, sour cream, warm water, salt, and melted butter. Add flour and mix until shaggy. Knead 5 minutes on a floured counter until smooth. Wrap and rest 30 minutes.
3. Prepare the filling
Sauté diced onion in 3 tbsp butter until deep golden (10–12 min). Mash hot sweet potato flesh with onions, cheese, salt, pepper, and optional sage. Taste and adjust seasoning.
4. Roll, fill, and shape
Roll dough to ⅛-inch thick. Cut 3½-inch circles. Place 1 heaping tbsp sweet potato pierogi filling in center, fold, pinch tightly, and crimp with a fork.
Variations for Sweet Potato Pierogi Recipe
- Vegan version: Use oil instead of butter in dough and filling, skip cheese or add 3 tbsp nutritional yeast + ½ tsp garlic powder for cheesy depth.
- Spicy kick: Mix ½ tsp smoked paprika and ¼ tsp cayenne into the sweet potato pierogi filling.
- Extra savory: Fold in ½ cup cooked, crumbled bacon or pancetta with the onions.
- Herb boost: Add 2 tbsp fresh thyme or rosemary to the filling.
- Dessert-style (rare but fun): Skip onions and cheese, sweeten with 2 tbsp brown sugar + cinnamon, serve with vanilla sour cream.
Serving Suggestions
| Style | Topping / Side |
|---|---|
| Classic Polish | Brown butter sage sauce + extra caramelized onions |
| Weeknight simple | Dollop of sour cream or Greek yogurt + chives |
| Thanksgiving upgrade | Crispy pancetta bits + a spoon of cranberry relish |
| Vegan | Olive-oil browned sage + toasted pecans |
| Light lunch | Quick garlic yogurt sauce + arugula salad |
| Comfort max | Melted sharp cheddar on top + steamed broccoli |
Pro Tips Sweet Potato Pierogi Recipe
Storage
- Fridge: Cooked pierogi keep 3 days in an airtight container.
- Freezer: Freeze uncooked pierogi flat on a sheet tray 2 hours, then bag them. Good for 3 months.
Reheating
- From fridge: Pan-fry straight in butter 3–4 min per side until hot.
- From frozen: Boil 5–7 min until they float, then crisp in butter 2 min. No thawing needed.
- Microwave (emergency only): 1–2 min with a damp paper towel on top, then quick butter sear to save the texture.
Nutrition Information
| Calories | 420 |
|---|---|
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 65mg |
| Sodium | 680mg |
| Total Carbs | 54g |
| Dietary Fiber | 5g |
| Total Sugars | 6g |
| Protein | 12g |
FAQ – Sweet Potato Pierogi Recipe
Q1 .Are sweet potato pierogi sweet or savoury?
Completely savoury. The roasted sweet potatoes add a gentle sweetness, but cheese, onions, and brown butter sage sauce keep it in dinner territory.
Q2. Can I make them ahead?
Yes assemble, freeze uncooked on a tray, then bag. They’ll keep 3 months and boil straight from frozen.
Q3. Best cheese for the filling?
Fontina melts like a dream and tastes nutty. Feta adds sharp contrast. Skip both and use nutritional yeast for vegan.
Q4. How long to boil?
Fresh: 3–4 min after they float. Frozen: 5–7 min.
Q5. Gluten-free possible?
Absolutely,just swap in a 1:1 gluten-free blend. Dough behaves almost the same.
