This sweet potato pierogi recipe is made fresh with a homemade pierogi dough and savory filling with sweet potatoes, caramelized onions, and herbs like sage, thyme, and ginger. Make them in bulk to freeze and enjoy all throughout the fall season!
When October comes around each year, and the temperature starts to drop, I try to use sweet potato, squash, and "fall" herbs like sage and thyme as much as possible when cooking. Partly because of the abundance of squash and sweet potatoes at markets this time of year. And partly because these ingredients make the house smell so good when the oven and stove are back for the season after taking a break during the hottest days of summer.
Pierogi is one of my comfort food meals—it's both pasta and potatoes, and the options for fillings and accompaniments are endless. This pierogi recipe is filled with savory mashed sweet potatoes mixed with caramelized onions and seasonal herbs. YUM. If you were to make pierogi for Thanksgiving (not a bad idea, TBH), this would be the recipe to use.
The dough is the same as my potato and onion pierogi recipe. If you'd like to make both variations, make the same amount of dough and simply halve the potato filling ingredients. I like to serve pierogi with roasted Brussels sprouts, vegan kielbasa sausage, sauerkraut, and fresh horseradish. A glass of red wine couldn't hurt either!
🥟 Ingredients
- Olive oil
- Onions
- Sweet potatoes
- Vegan butter
- Brown sugar
- Sage
- Thyme
- Garlic powder
- Ginger powder
- Nutmeg
- Flour
- Salt
- Pepper
- Vegetable oil
To serve:
- Sauerkraut
- Fresh horseradish
Fresh Horseradish
You can usually find fresh horseradish in the refrigerated section of the grocery store in a glass jar, either straight up horseradish or the bright pink beet variety. If you're having trouble finding it, try looking at a Polish market or other specialty market.
🔪 Instructions
For the filling:
Heat the oil in a small saucepan over low heat, then add the onions. Sauté the onions for 10-12 minutes, stirring every so often, until golden and caramelized.
Meanwhile, place the sweet potatoes in a saucepan, then cover with water and place over medium heat. Boil the sweet potatoes for 8-9 minutes, or until easily pierced with a fork, then drain.
Add the vegan butter, brown sugar, sage, thyme, garlic powder, ground ginger, and nutmeg to the sweet potatoes, and mash.
Mix in the caramelized onions, salt and pepper to taste, and then adjust seasonings as needed. Set aside.
For the dough:
In a large mixing bowl, sift together the flour and salt. Mix in the warm water and 1 tablespoon vegetable oil, whisking until a dough begins to form.
Once you have dough, begin kneading for 5 minutes on a floured surface until the dough is very smooth and elastic.
Divide the kneaded dough into two and roll one portion out very thinly (approximately ⅛-inch, if you can). Using a 3-inch cookie cutter or the edge of a glass, cut out rounds of dough for each pierogi and set aside on a floured surface. Repeat with the remaining dough.
Take each round of dough and roll it out again, individually. Add 1 tablespoon of potato and onion filling in the center. Dip a brush or your finger in water and dab some water around the edge of the dough round, then fold in half.
Seal the edge with your fingers, or by pressing down with a fork. Set aside. Repeat for each pierogi.
Bring a large pot of salted water to a boil over high heat. Boil 6-8 pierogi at a time, about 4 minutes each.
Remove from the pot with a slotted spoon and continue until all pierogi are cooked.
To assemble:
Add 1 tablespoon of vegetable oil to a large cast iron or other skillet over medium heat. Add some cooked pierogi, careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until golden and crispy.
Fry as many pierogi as you wish to eat, adding more vegetable oil if necessary.
💭 Top Tip
Make it a meal with roasted Brussels sprouts, vegan kielbasa sausage, sauerkraut, and horseradish. I used Tofurky Kielbasa Sausage and fresh horseradish, which can be found in the produce section of most supermarkets.
🧊 Storage
Boiled or pan fried pierogi may be stored in an airtight container in the refrigerator until ready to eat.
Freezing Instructions
- The best way to freeze the pierogi is by partially cooking them prior to freezing. Boil the pierogi for 30 seconds to 1 minute, then immediately remove from heat and transfer to a plate to cool.
- Spread the pierogi out on a baking sheet so they don't stick together, then transfer to a freezer bag or container once completely frozen.
- Once ready to use, boil the pierogi straight from the freezer until they float to the top of the pan, then proceed with the recipe.
📖 Recipe
Sweet Potato Pierogi with Onions and Herbs
This sweet potato pierogi recipe is made fresh with a homemade pierogi dough and savory filling with sweet potatoes, caramelized onions, and herbs like sage, thyme, and ginger. Make them in bulk to freeze and enjoy all throughout the fall season!
Ingredients
Filling:
- 1 tablespoon olive oil
- ½ medium onion, sliced
- 3 medium sweet potatoes, peeled and chopped
- 1 ½ tablespoons vegan butter
- 1 tablespoon brown sugar
- 1 ¼ teaspoons sage
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- Salt and pepper to taste
Dough:
- 3 cups flour
- ½ teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil, divided
Instructions
For the filling:
- Heat the oil in a small saucepan over low heat, then add the onions.
- Saute the onions for 10-12 minutes, stirring every so often, until golden and caramelized.
- Meanwhile, place the sweet potatoes in a saucepan, then cover with water and place over medium heat.
- Boil the sweet potatoes for 8-9 minutes, or until easily pierced with a fork, then drain.
- Add the vegan butter, brown sugar, sage, thyme, garlic powder, ground ginger, and nutmeg to the sweet potatoes, and mash.
- Mix in the caramelized onions, salt and pepper to taste, and then adjust seasonings as needed. Set aside.
For the dough:
- In a large mixing bowl, sift together the flour and salt. Mix in the warm water and 1 tablespoon vegetable oil, whisking until a dough begins to form.
- Once you have dough, begin kneading for 5 minutes on a floured surface until the dough is very smooth and elastic.
- Divide the kneaded dough into two and roll one portion out very thinly (approximately ⅛-inch, if you can). Using a 3-inch cookie cutter or the edge of a glass, cut out rounds of dough for each pierogi and set aside on a floured surface. Repeat with the remaining dough.
- Take each round of dough and roll it out again, individually. Add 1 tablespoon of potato and onion filling in the center. Dip a brush or your finger in water and dab some water around the edge of the dough round, then fold in half. Seal the edge with your fingers, or by pressing down with a fork. Set aside. Repeat for each pierogi.
- Bring a large pot of salted water to a boil over high heat. Boil 6-8 pierogi at a time, about 4 minutes each. Remove from the pot with a slotted spoon and continue until all pierogi are cooked.
To assemble:
- Add 1 tablespoon of vegetable oil to a large cast iron or other skillet over medium heat.
- Add some cooked pierogi, careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until golden and crispy.
- Fry as many pierogi as you wish to eat, adding more vegetable oil if necessary. The remaining cooked pierogi may be stored in an airtight container in the refrigerator until ready to eat.
Notes
- Make it a meal with roasted Brussels sprouts, vegan kielbasa sausage, sauerkraut, and horseradish.
- Freezing instructions: The best way to freeze the pierogi is by partially cooking them prior to freezing. Boil the pierogi for 30 seconds to 1 minute, then immediately remove from heat and transfer to a plate to cool. Spread the pierogi out on a baking sheet so they don't stick together, then transfer to a freezer bag or container once completely frozen. Once ready to use, boil the pierogi straight from the freezer until they float to the top of the pan, then proceed with the recipe.
Nutrition Information:
Yield: 18 Serving Size: 2 pierogiAmount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 91mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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