Sweet Potato Pierogies Recipe
A mashed potato update with a Polish twist makes leftover sweet potatoes even sweeter.
Food blogger Whitney Bond revamps your leftover Thanksgiving sweet potatoes into her delicious, Eastern European-inspired sweet potato pierogies recipe. Whitney let her boyfriend Kurt’s Pennsylvania upbringing and Eastern European roots inspire this mashed potato makeover with a Polish twist.
Sweet Potato Pierogies
Potatoes get even sweeter wrapped in a wonton wrapper and browned in Whitney Bond’s Thanksgiving leftovers-friendly recipe.
1 package square wonton or ravioli wrap
1 c. leftover mashed sweet potatoes (traditional mashed potatoes work too)
4 T. butter
1 c. onion, sliced
1 t. brown sugar
Use a 4-inch round pastry cutter to cut the wrappers into large circles.
Brush the edges of each circle with water.
Place a spoonful of mashed potatoes in the middle of each circle, fold over and press the edges together to seal.
tip: to prevent mashed potatoes from drying out, add additional cream and butter when reusing.
Add the butter to a large skillet and heat over medium.
Once the butter is melted, add the onion and sauté 2-3 minutes, sprinkle with brown sugar and sauté for an additional 6-8 minutes.
Add the pierogies to the skillet with the caramelized onions in batches, 5-6 at a time and brown lightly on each side for 3-4 minutes.
Serve the pierogies with the caramelized onions.