The Cook’s Country Recipe for Potato and Cheese Pierogis can’t be beat. Today I made the Pierogis with sweet potatoes and I thought cranberry salsa matcha would be great with them. This made 32 pierogis for me. I did have extra filling and scrap dough left that I put together and made a crazy kind of small 2 serving lasagna with. Serving size is difficult to determine because I don’t know if you want this for a side serving or a whole meal…….I like this for a side serving so I’ll say at least 10 servings.

Ingredients for around 10 side servings

2 1/2 cups bread flour + extra for lightly flouring surfaces

1 teaspoon baking powder

1 cup sour cream

1 egg

1 yolk

salt to taste

4 average to small size sweet potatoes – peeled

1/4 cup whipped cream cheese

2 Tablespoons unsalted butter

1/2 teaspoon cinnamon

1/4 teaspoon ginger

dash nutmeg

sea salt – to taste

Directions

Preheat oven to 350 F.

The sweet potatoes go in a pan or. baking dish with about a 1/2 cup of water. The pan or dish gets covered and they stay in the oven till fork tender. (about an hour)

The bread flour, baking powder, sour cream, egg, yolk, salt go in the bowl of a stand mixer with a dough hook. Mix at medium-high speed for 8 minutes. Cover the dough so it doesn’t dry out. This needs to rest about 30 minutes. You can chill it but then you will have to let it warm to room temperature.

While the sweet potatoes are hot mash them with the cream cheese, butter, cinnamon, ginger, nutmeg, and salt.

Roll out about 1/3 of your dough on a board or rolling mat. If desired use plastic wrap over the dough so it doesn’t stick to the rolling pin. (us flour as sparingly as possible.)

Roll around 1/8 inch.

Remove scap dough and either use for something else or toss because it is much tougher second time around.

Fill about 1/2 meatball size and pinch the middle shut.

Then finish closing it up.

Repeat with rest of dough until done.

Place the pierogi on trays that are oiled or sprayed with nonstick spray because they might stick.

Boil them in batches in salted water till they float.

You don’t need to fry them but if you want to fry them I do one stick of butter with a splash of canola oil. If desired fry on each side on medium heat till done.

I usually make my own cranberry sauce but picked up a can. I forgot how bad canned cranberry sauce taste and added some of the salsa matcha I made that is published on my website……These days you can buy salsa matcha at the store if you want but this one here is very good.

A Special THANKS!!!! To Cook’s Country Magazine so I could do what you see here!