Yes. You read that right.

Sweet. Potato. Knishes.

And they are super sweeeeeet.

These used to be my all-time favorite treat growing up. What’s not to love about potatoes, onions, and dough. It was like all of my favorite food groups in one.

Hello nightshade intolerance. Goodbye potato knishes.

I will say this about the recipe. It took practice to get the shape of the knishes right. It also took two variations of the dough to get it right.

I highly recommend checking out this video on knishes to get some background and see the options for rolling and putting them together. {Probably would have saved me a few frustrating tries at it.}

Sweet Potato Knishes

Ingredients:

Dough:

• 1 1/2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tbsp extra virgin olive oil
• 1/2 cup water

Filling:

• 2 sweet potatoes, peeled and cut into pieces
• 1/4 cup non-dairy milk {we used hemp}
• 2 tbs Earth Balance
• salt and pepper to taste
• 1 medium onion, chopped
• 2 tbs olive oil

Directions:

1. Preheat oven to 450F.
2. Mix the flour and salt in a large bowl.
3. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left.
4. Add the water slowly, mixing with the flour until you achieve a smooth dough.
5. Set the dough aside in a covered bowl for at least 15 minutes.
6. Put sweet potato pieces into boiling water and cook until tender and soft.
7. While potatoes are mashing, cook onion over medium heat with olive oil. Cook until tender and caramelized.
8. When potatoes are done, mash or use a rice mill to process.
9. Add in non-dairy milk, Earth Balance, salt and pepper. Mix in onions and set aside to cool.
10. Roll out dough to a large thin sheet {rectangular in shape}, about 2 square feet.
11. Line sweet potato mixture along edge {refer to video if this doesn’t make sense}, leaving an inch margin from the edge.
12. Bring the edge of the dough over the potatoes and form a roll.
13. Cut roll into 2 1/2 inch pieces and place onto greased baking sheet with one potato side down. Push in potatoes slight, and fold in dough so that you have a rounded top. {Don’t like the roll method? You can also cut dough out in circles, or squares and prepare in a different shape. Up to you!}
14. Place in oven and bake for 10-15 minutes, or until golden brown.

Notes:

1. I originally tried a whole wheat crust that resembled flaky pie crust. It was really hard to work with, and didn’t have enough elasticity to work with.
2. It took a few tries to get a good shape going. These were shaped differently than what I remember knishes to look like. But believe you me, they tasted just as good. So have fun with shapes. Play around and see what feels right for you.
3. Next time around, I think I’m going to play with the filling. Perhaps add some scallions. Maybe some garlic.
4. You might have noticed that the sweet potato filling doesn’t look quite so orange. We had a mix of yams and sweet potatoes in the house. I almost didn’t use the yams because they looked like regular old white potatoes. And that’s not a good thing in this house.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, egg free, soy free, cinnamon free, and contains no msg.

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