Description
Craving something cozy with a gourmet twist? These Sweet Potato Fontina Pierogies are bite-sized bliss bombs—soft pillows of sour cream dough stuffed with creamy roasted sweet potatoes and nutty Fontina cheese. They’re pan-seared until crisp, then served with sour cream and herbs for the ultimate soul-soothing experience. Born from a cooking fail and now a family favorite, they’re perfect for dinner parties, date nights, or just reclaiming a rough day with something warm and melty. Dive into the dough and let your kitchen be your happy place.
Ingredients
Dough (24–30 pierogies)
-
3 cups all-purpose flour
-
1 tsp fine sea salt
-
1 large egg
-
¾ cup sour cream
-
4 tbsp melted butter
Filling
-
2 medium sweet potatoes, roasted & mashed (1½ cups)
-
1 cup shredded Fontina cheese
-
Salt & pepper to taste
-
Pinch of nutmeg (optional)
To Finish
-
2–3 tbsp butter, for sautéing
-
Fresh thyme or chives
-
Sour cream for serving
Instructions
-
Make Dough (10 mins + 30 chill)
Mix flour & salt. In a separate bowl, whisk egg, sour cream, and butter. Combine until shaggy. Knead 5 mins until smooth. Wrap and chill 30 mins. -
Filling (15 mins)
Mash roasted sweet potatoes until smooth. Mix in cheese, seasoning, and nutmeg. Chill filling 15 mins for easier handling. -
Assemble (20 mins)
Roll dough ⅛-inch thick. Cut 3-inch rounds. Add 1 tsp filling to each. Fold and seal well. Crimp edges. -
Boil & Sauté (15 mins)
Boil pierogies in salted water till they float (3–4 mins). Drain. Sauté in butter until golden (2–3 mins per side).
Notes
-
Roast, don’t boil, sweet potatoes for flavor.
-
Chill dough and filling for easier assembly.
-
Want extra crisp? Add a touch of oil to your butter when frying.
-
Freeze post-boil and fry from frozen for instant joy.
- Prep Time: 45 mins
- Cook Time: 20 mins
Nutrition
- Calories: 420 Cal
- Fat: 25g
- Carbohydrates: 34g
- Protein: 14g