Savory Sweet Potato Pierogis

Savory Sweet Potato Pierogis


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Try out this different take on a traditional pierogi. The creamy and savory sweet potato cream cheese filling is the perfect twist!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

64 pierogis


  • 1 egg
  • 2 T. sour cream
  • 1 C. milk
  • 1 C. warm water
  • 5 C. flour
  • 2 sweet potatoes, peeled and cubed
  • 4 oz. cream cheese
  • Salt and pepper to taste

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In a large bowl, whisk together egg, sour cream, milk, and water. Add in flour and knead dough until well combined. If the dough is sticky, add more flour. Cover bowl with a dish towel and let sit for 45 minutes. Cut the dough into quarters and roll out one quarter on a floured surface at a time. Cut circles (about 3 inches in diameter) out of the dough and line on a pan. Start preparing the filling by boiling the sweet potatoes in salted water until tender. In a large bowl, mash the sweet potatoes with cream cheese, salt, and pepper. Allow mash to completely cool before filling dough. Pinch edges together to seal dumplings. Boil dumplings in a pot of salted water and cook for 2 to 3 minutes past when they float to the top to cook through. Drain and serve!

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