Sweet Potato & Sage Pierogi
Jump to RecipeWarm, comforting, and subtly fragrant, Sweet Potato & Sage Pierogi offer a modern twist on a beloved dumpling. This recipe pairs creamy mashed sweet potatoes with sautéed onion and fresh sage, all folded into tender pierogi dough for a filling that feels both rustic and refined. Whether you're planning a cozy weeknight dinner or making extras for a freezer stash, these pierogi deliver satisfying textures and a gentle sweetness that pairs beautifully with a dollop of sour cream or a quick onion-sage topping. The key is to balance the sweetness of the potatoes with savory aromatics: brown onion and sage bring earthy notes that cut through the pastry's richness. The pierogi dough is simple to mix and roll, and the filling comes together in minutes once the potatoes are mashed. Boiling the dumplings until they rise to the top ensures they stay plump and tender, while a quick finish in a hot pan with a little butter adds a welcoming gloss and a hint of toasty flavor. This vegetarian-friendly dish showcases how a few pantry staples—pierogi dough, fresh sage, onion, butter—can transform into a crowd-pleasing meal. Make a batch ahead, store them uncooked for rapid weeknight dinners, and enjoy the comforting contrast between soft interiors and crisp edges. Perfect with sour cream, applesauce, or a simple browned-butter sauce.
Ingredients
pierogi dough
Rest the dough 20–30 minutes after mixing to relax the gluten and prevent shrinkage. Roll as thin as possible (about 1/8 inch) without tearing; if it sticks, lightly dust with flour and keep it covered when resting. Cut circles using a small glass or cutter; keep unused dough covered to prevent drying. For alternative wrappers, substitute wonton or dumpling wrappers. If you prefer a crisper exterior after boiling, lightly oil the surface and pan-fry after boiling. You can also freeze formed pierogi on a sheet before boiling for later use.
sweet potatoes
Choose potatoes of similar size for even cooking; you can boil, steam, or bake them. Boil until tender (15–20 minutes) and drain thoroughly; mash until smooth with no lumps. For extra flavor, roast the peeled potatoes until browned before mashing. If you want a lighter filling, mash with a splash of milk or cream; for sweeter notes, add a pinch of nutmeg or cinnamon (optional).
fresh sage leaves
Remove tender leaves and finely chop or chiffonade. Sauté in butter with the onion to bloom the sage flavor, keeping heat moderate so it doesn’t burn. If you don’t have fresh sage, substitute a small amount of thyme or marjoram; dried sage should be used at about one-third the amount of fresh.
onion
Dice finely for even cooking; sweat in butter until soft to bring out sweetness, then brown lightly for depth. You can caramelize the onion separately for a richer filling. If you prefer a milder flavor, use less onion or substitute with shallot.
butter
Use unsalted butter so you can control salt; melt and use to sauté onion and sage. For deeper nutty flavor, brown the butter before adding the sage and onion. If you want a dairy-free option, substitute olive oil (note: flavor will change slightly).
salt
Season gradually, taste and adjust; 1 teaspoon is a guideline but depends on salt type. Kosher salt has larger crystals, so measure by weight or adjust to taste. If using salted butter, reduce extra salt. You can always add a pinch more at the end if needed.
pepper
Freshly ground black pepper adds aroma; start with 1/2 teaspoon and adjust to taste. If you only have white pepper, it blends well and keeps the filling color light. For a touch of heat, a pinch of red pepper flakes is optional.
Cooking Steps
Step 1: Boil and Mash Sweet Potatoes
Boil the sweet potatoes until tender, about 15–20 minutes. Peel if desired, cut into even chunks, and cook until fork-tender. Drain well and mash until smooth. For a slightly drier mash, you can press out a bit more moisture before mixing into the filling.Tips:Use evenly sized chunks for uniform cooking. Mash thoroughly for a smoother filling.Notes:If the mash feels too thick, you can loosen it with a small amount of the cooking water saved from boiling.Step 2: Sauté Onion and Sage in Butter
Meanwhile, in a skillet, melt the butter over medium heat. Add finely chopped onion and sage leaves, and sauté until the onion is translucent and the sage is fragrant, about 4–6 minutes. Do not let the butter burn; adjust the heat as needed.Tips:Fresh sage leaves release the best aroma when sautéed gently; tear leaves to release more oils rather than chopping finely.Notes:If you prefer a milder sage flavor, add the sage leaves later in the cooking so they don’t overcook.Step 3: Combine Filling
Transfer the mashed potatoes to a bowl and mix in the sautéd onion and sage until well combined. Season with salt and pepper to taste. The filling should be cohesive and not overly wet.Tips:Taste and adjust salt and pepper before assembling the pierogi.Notes:If the mixture seems too moist, let it sit for a few minutes to firm up, then recheck texture.Step 4: Roll Dough and Cut Circles
Roll the pierogi dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles using a glass or a cutter, aiming for about 3 inches in diameter. Keep dough covered with a damp cloth when not cutting to prevent drying.Tips:Dust the surface with a little flour as needed to prevent sticking.Notes:If circles are not perfect, they can be re-rolled gently without overworking the dough.Step 5: Fill and Seal Pierogi
Place about a tablespoon of filling onto the center of each circle. Moisten the edge with a little water, fold the circle in half to form a semicircle, and pinch the edges firmly to seal, pressing out any air pockets.Tips:Seal edges well; a good seal prevents filling from leaking during boiling. You can crimp the edges with a fork for a classic look.Notes:If seals break during boiling, give the pierogi a gentle stir to separate them and boil in smaller batches.Step 6: Boil Pierogi
In a large pot, bring salted water to a boil. Add pierogi in batches, cooking for about 3–4 minutes or until they float to the top. Remove with a slotted spoon and drain well.Tips:Do not overcrowd the pot; work in several batches for even cooking.Notes:Fresh pierogi cook quickly but can also be frozen on a tray before boiling if you want to store them.Step 7: Serve
Serve the hot pierogi with your preferred accompaniments, such as additional sautéed onions or a dollop of sour cream if desired.Tips:Reheat leftover pierogi in a lightly oiled pan to crisp the edges.Notes:The sage in the filling pairs nicely with a touch of sour cream or a light butter sauce.
Frequently Asked Questions
What is the best order for prepping the Sweet Potato & Sage Pierogi ingredients?
Start by boiling and mashing the sweet potatoes (about 15–20 minutes). While they cook, sauté the onion in butter with the sage until golden. Mix the mashed potatoes with the sautéed onion and sage, then roll out the dough and cut circles while the filling is still warm.
How thick should I roll the pierogi dough and how big should the circles be?
Roll the dough to about 1/8 inch (3 mm) thick. Cut circles using a glass or cutter, roughly 3–4 inches in diameter, so there’s enough edge to seal.
How do I fill and seal the pierogi without leaking filling?
Place a small spoonful of filling in the center, moisten the edge with a bit of water, fold over to form a half-m moon, and pinch firmly to seal. Crimping with a fork can help ensure a tight seal.
How long should I boil the pierogi, and how do I know they’re done?
Boil in salted water for about 3–4 minutes, or until they float to the top. Remove with a slotted spoon and serve.
Can I freeze pierogi for later, and how should I do it?
Yes. Assemble the pierogi and place them on a parchment-lined tray to freeze individually. Once frozen, transfer to a bag or container. Boil from frozen and add 1–2 minutes to the cooking time.
What should I do if I don’t have fresh sage?
Fresh sage is best, but dried sage works in a pinch—use about a third of the amount. You can omit sage entirely or substitute with a similar herb, noting the flavor will change.
How should I season the filling to taste?
Mash the potatoes, then mix in the sautéed onion and sage. Taste and season with salt and pepper. Adjust the seasoning as you go to ensure a balanced flavor.
What’s the best way to reheat leftovers?
Reheat by boiling the pierogi for 1–2 minutes or by pan-frying in a little butter until warmed through and lightly crispy.
What common mistakes should beginner cooks avoid when making pierogi?
Avoid overfilling the dough, under-sealing edges, rolling the dough too thick or too thin, overcrowding the pot, and forgetting to salt the cooking water or the filling.
Additional Information
Dietary Considerations
Dietary considerations: - Vegetarian-friendly as-is. - Gluten-free option: use a gluten-free pierogi dough if needed. - Vegan option: replace butter with olive oil for cooking and use dairy-free sour cream or omit entirely. Ensure any dough used is egg-free if avoiding eggs. - Dairy-free: substitute dairy with olive oil and a non-dairy sour cream. - Nut-free: the dish is nut-free by default, but check any store-bought garnishes or sauces for hidden nuts. - Low-sodium option: reduce or omit added salt in the filling and dough; use herbs to boost flavor instead.
Pairings
Pairings for Sweet Potato & Sage Pierogi: - Beverages: an off-dry Riesling, Pinot Gris, or Gewürztraminer to echo the sweetness of the sweet potato and the herbaceous sage; a light, crisp sparkling wine or pilsner also works well. Non-alcoholic options include sparkling apple cider or a chamomile-lemon tea. - Proteins/Accompaniments: herbal grilled chicken or pan-seared mushrooms with garlic and thyme for a vegetarian-friendly pairing; crispy pancetta or bacon bits can be added for non-vegetarian richness. - Condiments and sides: a dollop of sour cream or dairy-free crème fraîche; chopped chives or dill; a side of cranberry relish or lingonberry sauce for a tart contrast. - Salads and veg: a bright arugula or green salad with lemon vinaigrette, and roasted root vegetables to echo the autumnal notes.
Serving Suggestions
Serving suggestions: - Serve hot from the stove to enjoy the delicate sage aroma. For extra texture, finish by pan-searing the boiled pierogi in a little butter (or olive oil) until the edges are lightly crisp, then top with sautéed onions and fresh sage leaves. - Plate on warmed dishes and offer a small dollop of sour cream or dairy-free alternative on the side, plus a sprinkle of fresh chives. - Garnish with extra sage leaves or a light drizzle of browned butter. - Pair with a simple green salad and perhaps a small cranberry or lingonberry relish to cut the sweetness. - Ideal occasions: cozy weeknight dinners, autumn family meals, or a festive holiday table where the sage echoes seasonal herbs.
Sweet Potato & Sage Pierogi
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Course:
Description
Deliciously soft pierogi filled with sweet potatoes and fragrant sage, perfect for a comforting meal.
Ingredients
- pierogi dough: 2 cups
- sweet potatoes: 2 large
- fresh sage leaves: 10 leaves
- onion: 1 medium
- butter: 2 tablespoons
- salt: 1 teaspoon
- pepper: 1 teaspoon
Date Created:
11/29/2025