Roasted Sweet Potato and Fontina Pierogi
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
25 to 30 pierogi
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Course
Main Course
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Cuisine
American
Roasted Sweet Potato and Fontina Pierogi
Description
This recipe begins by roasting sweet potato cubes seasoned with olive oil, salt, pepper, and garlic powder until tender and caramelized. The hot potatoes are then pureed smooth and mixed with grated fontina cheese to form the pierogi filling. The dough is made by blending flour and salt with yogurt, eggs, melted butter, and oil, yielding a pliable dough that rests briefly before rolling thin.
The pierogi are shaped by cutting thin rolled dough into rounds, filling them with spoonfuls of the sweet potato and cheese mixture, folding and sealing the edges carefully to avoid tearing. They are then boiled until they float, signaling doneness. To finish, the pierogi are pan-fried in butter to crisp the outsides, creating a contrast between the soft filling and the golden exterior.
These pierogi are best served hot with a dollop of plain Greek yogurt or sour cream and a sprinkle of fresh chives for brightness and balance. They present a comforting, rich dish that blends sweet roasted flavors with creamy cheese in a tender dough wrapper.
Ingredients
- 2 sweet potato peeled and cubes, large
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 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 Greek yogurt or sour cream
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon canola oil or vegetable oil
- 3 to 4 tablespoons unsalted butter for browning/crisping the pierogi
- Greek yogurt or sour cream for serving, plain
- chives freshly chopped
Instructions
- Preheat the oven to 425 degrees F.
- Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
- While the potatoes are roasting, make the dough. In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
- Once the potatoes are roasted, add them to a food processor while still hot. Puree until smooth and no lumps remain. Transfer the potatoes to a bowl and stir in the fontina cheese until combined. It might melt slightly which is fine, but don’t worry if it doesn’t - it will melt when cooked!
- Divide the pierogi dough in half. Roll one of the halves out until it’s very thin - about ⅛ of an inch. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
- Take about 1 to 2 teaspoons of filling and place it in the center of each dough round. Repeat with all dough rounds. Brush the edges of each piece of dough with water then fold it over and press it closed, creating the pierogi shape. If desired, you can use a fork to press the edges together.
- At this point you can freeze the pierogi or boil them.
- To freeze, place the pierogi on a baking sheet and freeze the sheet for 30 to 60 minutes. After that, remove the pierogies and place them in a resealable bag. They can be frozen for about 3 months!
- To cook right away or from freezer, bring a pot of salted water to a boil. I cook about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float. Once they float, remove with a slotted spoon.
- To crisp the pierogi, heat a large skillet over medium heat and add the butter. Once it begins to brown, add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. Serve immediately with plain greek yogurt and chives, plus a drizzle of the butter in the skillet.
Notes
- Roasting the sweet potatoes enhances their natural sweetness and softens them for smooth pureeing.
- Use fresh fontina cheese, grated, as it melts well and adds a mild, creamy flavor to the filling.
- Resting the dough before rolling helps it relax, making it easier to roll thin without tearing.
- Pan-frying the boiled pierogi in butter adds a crispy, golden texture to the outside and prevents sticking.
- Serve alongside plain Greek yogurt or sour cream and garnish with freshly chopped chives for contrast and freshness.
User Reviews
Overall Rating
5
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