Sweet Potato Pierogi with a Sage Brown Butter Sauce
These irresistible sweet potato pierogi are perfect for fall. Spoon over some sage brown butter sauce and make it a great fall dinner. Slideshow: F&W Staff Favorite Fall Recipes
These irresistible sweet potato pierogi are perfect for fall. Spoon over some sage brown butter sauce and make it a great fall dinner. Slideshow: F&W Staff Favorite Fall Recipes
I made this last night, and wanted to give it a five-star review because it was amazing. I had to tweak a couple things though:For the dough, I needed a bit more flour than what was called for. Probably closer to 2.5 cups. A recipe will never be 100% consistent for something like this, and people will just need to work the dough until it's the right consistency, but I figured I'd share that this was how much I needed. I added some fresh thyme in addition to the sageI didn't do this, but if I make this recipe again, I'll refrigerate or freeze the filling. Mine came out a little loose, which made it harder to fold over the pierogies and crimp the edges. With a cold filling, I think it would be a lot easier to work with. Again, I didn't do this, but if I repeat this recipe, I'll roast the sweet potatoes rather than boil them to add that additional depth of flavor. Doing this might also address some of the moisture issue I pointed out above. Overall--awesome recipe that you can whip up mostly with stuff you have lying around in your pantry!
Great recipe