Sweet Potato Fontina Pierogies with Brown Butter.
Oh yes. We’re doing this today with sweet potato pierogi!
Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. We cover them in brown butter and chives and then give them a little twirl through a pile of sour cream.
I am officially dead.
P.S. there is a huge debate on whether to call these pierogi or pierogIES. I’m on the fence and usually say “pierogi” as the plural. What do you say?!
Remember when I made pierogi pizza way back when? I mean, it was an embarrassingly long time ago. Pierogies are a staple here of course, given my location! Especially this time of the year when Lent is about to begin, pierogies are everywhere. Everywhere!
I’ve always loved them, especially since potatoes were my favorite food when I was growing up. Where they really hit me though is right in the nostalgia heart. Pierogies remind me of my elementary school days when I would go to our church’s fish fry which also happened to be at our school – and I would have the best plate of pierogies, hold the onions please.
I can still taste them.
And you know what? Pierogies might be Eddie’s favorite food of all time. But we can be major pierogi snobs. I won’t buy a box of Mrs. T’s or anything, so then we end up going an entire year without eating them. Unless we hit up a fish fry come Lent or Eddie makes a pit stop at the pierogi truck.
I mean, it’s really a shame considering our baseball team has pierogi races during every single game. Which, by the way, is basically the only reason other than the food to head to that stadium.
So now that I’ve made them at home, let’s just say that we will be making them ALL THE TIME.
Guys, it’s really so easy! Even when I told my mom I made them, the first words out of her mouth were “the dough is so easy, isn’t it?” And she isn’t necessarily a baker.
But she’s right!
The dough IS easy. It’s flour, eggs, yogurt (or sour cream) – a few other things but it comes together quickly and doesn’t have to rise or anything. You roll it out, cut out circles and add your filling. SO SIMPLE. It takes a few steps but it’s really quite easy.
I’ll be making these on my instagram stories this afternoon so you can head over and see!
As for the filling, roasted sweet potatoes all the way! I wanted to roast the potatoes instead of boil them, that way they’d be even more flavorful than expected. The sweet potatoes get tender but have caramely bits on the edges and those make them taste delish.
After the potatoes are roasted (which, by the way, you can totally make the filling ahead of time!), I whip them up in the food processor. Then I stir in alllllll the fontina cheese.
Yes, the meltiest goodness that is fontina.
I love it so much.
The creamy, silky filling is wonderful. You will want to eat it with a spoon! The fontina somewhat melts into the filling when you’re making it, but then it REALLY melts when you boil and crisp up the pierogies.
Here’s the great thing about this recipe: you can make them at once and freeze them once made. While these aren’t difficult, they are definitely not my idea of an easy weeknight meal from start to finish. They are more-so a meal you make on a snow day, or on a sunday afternoon when you don’t have plans.
But the best news is that you can make a batch, seal the dough and freeze them all! I have a bag in in my freezer right now.
From freezer to plate, these only take about 10 minutes. Well, maybe more if you wait for your water to boil. But you only need to boil them for roughly 3 minutes, then toss them in a pan with some butter for another 5.
Dinner is here!
Sweet Potato Pierogi
- 2 large sweet potatoes, peeled and cubes
- 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
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.
Plate of heaven.