Sweet Potato Perogies By Adell Shneer and The Test Kitchen

By EdieK

Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.

Ingredients

• 1 lb sweet potatoes , peeled and cubed1 1lb lb(454 g) (454 g) sweet potatosweet potatoes, peeled and cubed
• 1/3 cup grated parmesan cheese 1/3 1/3cup cup(75 mL) (75 mL) grated parmesan cheese
• 2 tbsp unsalted butter 2 2tbsp tbsp(25 mL) (25 mL) unsalted butter
• 2 tbsp finely chopped fresh sage leaves 2 2tbsp tbsp(25 mL) (25 mL) finely chopped fresh sage leaffresh sage leaves
• 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
• Savoury Perogy Dough recipe Savoury Perogy Dough recipe

Details

Servings 36
Adapted from canadianliving.com

Preparation

Step 1

In large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash well. Stir in Parmesan cheese; set aside.

In skillet, brown butter over medium heat; cook sage until crisp, about 1 minute. Stir into potatoes along with salt and pepper.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.