Maple Glazed Sweet Potato Pierogies

A mixture of sweet potatoes, butter and cream cheese fills small circles of sour cream dough, which is then folded over, sealed, and boiled. The finished pierogies are drizzled with maple syrup and sprinkled with toasted pecans to serve as a side dish.

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Ingredients:

• Dough:
• 1 Tbs. butter, melted
• 1 cup sour cream
• 1 egg, beaten
• 1 Tbs. vegetable oil
• 1/2 tsp. salt
• 2 1/4 cups all-purpose flour
• Filling:
• 4 medium sweet potatoes (need 2 cups cooked)
• 2 Tbs. butter
• 4 ounces cream cheese
• salt/pepper to taste
• Glaze:
• 1 cup maple syrup
• 2 Tbs. butter, cut up
• Garnish: 1/2 cup toasted chopped pecans(optional)

Method

In large bowl mix butter, sour cream, egg, oil, and salt. Add flour all at once to form a rough dough. Knead dough on a floured surface for 2 minutes until dough is soft. Wrap dough in a dish towel and set aside to rest for 30 minutes. Filling: Prick sweet potatoes with a fork and microwave until tender. Cut potatoes in half and scoop out flesh; measure 2 cups. Combine the 2 cups of cooked sweet potato with 2 Tbs. butter, 4 ozs. cream cheese and salt and pepper to taste. Mash until smooth. Refrigerate until cool. Glaze: Heat the 1 cup maple syrup and 2 Tbs. butter to melt. Stir to combine and set aside until ready to eat. Serve sauce warm. Garnish: In a saute pan lightly toast chopped pecans over medium heat for 2 minutes or until they give off a toasty aroma. Set aside to cool. Forming Pierogies: On a floured surface roll out 1/2 of the dough into a thin circle. Using a 3-inch round cookie cutter cut dough into rounds. Place 1 heaping teaspoon of filling on each round. Moisten edge of circles with water and fold over filling, pressing well to seal into a half-moon shape. Continue until all dough is used, reusing scraps once. Place formed pierogies on a floured dish towel. At this point pierogies may be frozen on a sheet tray until hard then placed in a freezer bag. Use frozen pierogies as you would fresh, just adjust the boiling time. Cooking: Bring a large pot of salted water to a boil and add pierogies. Stir gently with a wooden spoon. When they float on the surface they are cooked; this takes about 3 minutes. Remove with a slotted spoon to drain. Reheat glaze. Place pierogies on a serving platter, drizzle with 1/2 of the glaze and sprinkle with pecans. Pass the remaining glaze in a sauce boat.

Notes: Don't be put off by the steps in this recipe. I always make the filling the night before and then I finish the assembly the next day. This recipe easily doubles or triples and I always freeze these delicious treats for a quick vegetarian meal or side dish. The dough can also be filled with potatoes, cheese, cabbage, etc.

Number of servings: 16 servings (4 dozen pierogies)

Submitted By: jilly0114
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