|Nutritional Guidelines (per serving)|
|Servings: 36 Pierogi (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 12g||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
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.
Prepare Georgia's pierogi dough recipe while filling is cooking.
On a lightly floured surface, roll out the pierogi dough to a 1/8-inch thickness.
Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
Using a 1 1/2-inch cookie scoop, portion filling of choice on all the dough circles before folding.
With clean, dry hands, fold dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie. (If dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together.) Roll, cut and fill reserved scraps.
Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of dough).
Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogi are cooked.
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.