Roasted Sweet Potato & Sage Perogies with Browned Butter Sauce
If you have not yet had the absolute delight of tasting the sweet potato + sage + browned butter combo then this is your cue to make these perogies.
Servings: 24
Calories: 102kcal
Ingredients
- Perogy Dough*
Filling
- 1 lb sweet potatoes peeled and chopped into medium chunks
- ½ onion sliced
- 3 cloves whole garlic peeled
- 1 tbsp minced sage leaves
- 2 tbsp olive oil
- ½ cup sour cream
- ½ cup grated parmesan
- sea salt and pepper to taste
Sauce
- ¼ cup salted butter
- ¼ cup packed sage leaves
- sea salt and pepper to taste
Topping
- grated parmesan to taste
Instructions
- Preheat the oven to 375F.
- On a sheet pan, combine the sweet potato, onion, garlic, sage, and olive oil. Toss to combine.
- Bake until the sweet potato are tender and the onions are soft and golden, about 40 minutes, tossing once halfway through.
- Make the filling: to a food processor, add the sweet potato mixture, the sour cream, parmesan cheese and sea salt and pepper to taste.
- Pulse until mixture is combined but still a bit chunky.
- Put the filling into a bowl, cover and refrigerate until cool, at least 1 hour or overnight.
- When your filling is cool, cut the perogy dough in half. You will use half of the dough at a time so wrap up the remaining dough in the plastic wrap so it doesn’t dry out.
- Roll the dough to a thickness of about 2mm and cut out rounds using a cookie cutter, perogy cutter, or a glass of some sort (a wine glass is a good option). Gather up the excess dough and knead into a ball. Cover with plastic wrap and let rest at least 30 minutes before you try rolling it out again.
- Place about 1-2 tbsp (depending on the size of your round) of your filling in the centre of a dough round, fold the dough over the filling and pinch the dough closed around the edges. When you are pinching the perogy closed, make sure there are no gaps or filling poking out or your perogy will fall apart when it boils.
- Place the perogy on a flour dusted baking tray and repeat with the rest of your filling.
- At this point, you can cook your perogies straight away or you can freeze them.
- If freezing, place the baking tray in the freezer for several hours or until perogies are frozen solid. Once frozen, place the perogies in a freezer bag and store in the freezer until you feel that perogy craving.
- To cook the perogies, heat a large pot of salted water until it’s boiling.
- While the water is coming to a boil, heat a skillet over medium heat.
- Add the butter and cook, stirring often, until it is just starting to brown, about 5 minutes.
- While the butter is browning, drop your perogies into the boiling water. Once the perogies float to the top of the water, boil another 5 minutes.
- Add the sage to the butter and fry for another 5 minutes.
- Drain the perogies.
- Transfer the perogies to the skillet and toss in the brown butter. Top with parmesan if desired.
- Serve and enjoy!
Notes
*Perogy Dough recipe