Polish Sweet Potato Pierogi Recipe

Sweet Potato Pierogi
Sweet Potato Pierogi. Debbie Smirnoff / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 36 Pierogi (6 servings)
Ratings (4)

This sweet potato pierogi recipe is a dessert pierogi. The filling also is ideal for any type of filled dumpling or crepe (nalesniki, pierogi, and uszka). Sweet potatoes are available year-round now, but this would make a delightful dessert for fall and winter dinners and holidays. After boiling these, sauté them in butter until they have a blush of golden color. Then sprinkle them with cinnamon sugar. Delicious!

What You'll Need

  • Sweet Potato Filling:
  • 5 pounds sweet potatoes (peeled and cubed, cooked until tender and still hot)
  • 8 ounces ricotta 
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 tablespoons brown sugar (dark, packed, or more to taste)
  • Salt to taste
  • Pierogi Dough:
  • 1 recipe Georgia's Pierogi Dough

How to Make It

  1. Place ricotta cheese in the bottom of a large bowl. Rice the hot cooked sweet potatoes over the cheese. Add cinnamon, ginger, allspice, nutmeg, cloves, brown sugar and salt and mix thoroughly. Let cool completely before filling pierogi.
  2. Prepare Georgia's Pierogi Dough recipe while filling is cooking. Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill and cook pierogi.
  3. After boiling pierogi, sauté in melted butter until golden on both sides. Plate and sprinkle with cinnamon sugar and a dollop of whipped cream, if desired, for a truly unique dessert.
    Nutritional Guidelines (per serving)
    Calories 399
    Total Fat 4 g
    Saturated Fat 3 g
    Unsaturated Fat 1 g
    Cholesterol 15 mg
    Sodium 235 mg
    Carbohydrates 81 g
    Dietary Fiber 12 g
    Protein 11 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)