Sweet Potato Pierogi

• servings: 8
• total time: 2 hours 15 minutes

Ingredients

Filling:

2 pounds sweet potatoes

(2 to 3 medium sweet potatoes)

½ cup grated Parmesan or

Manchego cheese

Fine pink Himalayan salt and freshly ground pepper

Dough:

1¼ cups whole-wheat pastry flour, plus more as needed

¾ cup all-purpose flour

1 teaspoon fine pink Himalayan sea salt, plus more as needed

2 tablespoons extra-virgin olive oil

1 cup plain Greek yogurt, plus more for serving

1 large egg

Sauce:

6 tablespoons salted butter

8 fresh sage leaves, chopped

¼ teaspoon freshly grated nutmeg

Fine pink Himalayan salt and freshly ground pepper

Directions

1. Preheat the oven to 425°E

2. MAKE THE FILLING. Prick the sweet potatoes all over with a foik. Bake directly on the oven rack until tender, 50 to 60 minutes.

3. MEANWHILE, MAKE THE DOUGH. In a medium bowl, stir together both flours with the salt, oil, yogurt, and egg to combine. The dough will be sticky. Cover with a clean kitchen towel and let sit for about 30 minutes.

4. Remove the sweet potatoes from the oven and let cool a bit, until you can handle them. Use your hands to peel off the potato skins; they should slip off easily. Place the potatoes in a medium bowl, and using a potato masher or fork, mash well. Stir in the cheese and season with a pinch each of salt and pepper.

5. Turn the dough out onto a floured work surface and, using a floured rolling pin, roll it to a ⅛-inch thickness. If your dough is too sticky, sprinkle some flour on it as well. Using a 3-inch biscuit cutter, cut out circles. Reroll the remaining dough and cut out more circles. You should have about 30 circles. Cover them with a damp kitchen towel.

6. Spoon 2 teaspoons of the filling into the center of each dough circle. Brush the edges with water and fold half the dough over the filling to enclose it. Press down on the edges to seal, pressing out the air as you go. Be sure to keep the dough covered with a damp kitchen towel as you work to prevent it from drying out.

7. Bring a large pot of salted water to a boil over high heat.

8. MEANWHILE, MAKE THE SAUCE. Heat the butter and sage together in a large skillet over medium heat. Cook, stirring frequently, until the butter begins to brown, 3 to 4 minutes. Stir in the nutmeg and season with salt and pepper. Remove the skillet from the heat.

9. Working in batches, add the pierogi to the boiling water and cook until they float on the surface of the water, 2 to 3 minutes. Drain the pierogi, transfer them to the skillet of sauce, and toss to coat.

10. To serve, divide the pierogi among plates, spooning the remaining sauce over the top. Serve with a dollop of Greek yogurt.