Sweet Potato Pierogi in Sage Brown Butter Sauce

Sweet Potato Pierogi in Sage Brown Butter Sauce

August 10, 2024 | servings: 8 | time: 3h

Ingredients

Dough

  • 1 1/4 cup whole-wheat pastry flour
  • 3/4 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1 cup plain Greek yogurt
  • 1 large egg

Filling

  • 2 large sweet potatoes
  • 1/2 cup grated Parmesan cheese
  • pinch each of salt and pepper

Sage Brown Butter Sauce

  • 6 tbsp salted butter
  • 8 fresh sage leaves, chopped
  • 1/4 tsp fresh nutmeg, grated
  • pink Himalayan salt and freshly ground pepper

Directions

  1. Preheat the oven to 425 F.
  2. Prick the sweet potatoes all over with a fork. Bake until tender, 50 to 60 minutes.
  3. Meanwhile, make the dough. In a medium bowl, stir together the flour, yogurt, egg, olive oil, and a pinch of salt until just combined. The dough will be sticky. Cover and let sit for about 30 minutes.
  4. Remove the sweet potatoes from the oven and let cool a bit, until you can handle them. Use your hands to peel off the potato skins, they should peel right off. Place the potatoes in a medium bowl, and using a potato masher, mash well. Stir in the cheese and season with a pinch of salt and pepper.
  5. Turn the dough out onto a floured work surface and, using a floured rolling pin, roll it to a 1/8-inch thickness. If the down is too sticky, sprinkle some flour on it as well. Using a 3-inch biscuit cutter or glass, cut out circles. Reroll the remaining dough and cut out more circles. You should have about 30 circles. Cover them with a damp kitchen towel.
  6. Spoon 2 tsp of the filling into the centre of each dough circle. Brush the edges with water and fold half the dough over the filling to enclose it. Press down on the edges to seal, pressing out the air as you go. be sure to keep the dough covered with a damp kitchen towel as you work to prevent it from drying out.
  7. Bring a large pot of salted water to a boil over high heat.
  8. Meanwhile, make the sauce. In a large skillet, melt the butter and sage over medium heat, stirring frequently, until it begins to brown, 3 to 4 minutes. Stir in the nutmeg and season with salt and pepper. Remove from the heat.
  9. Add the pierogi in batches and cook until they float to the top, 2 to 3 minutes. Drain and transfer to skillet of sauce and toss to coat.
  10. Serve with the sauce and a dollop of Greek yoghurt.