Sweet Potato Knishes

sweet potato knish

sweet potato knish

Yes. You read that right.

Sweet. Potato. Knishes.

And they are super sweeeeeet.

mashed sweet potatoes

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.

knishes ready for the oven

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.

recipe markings

sweet potato knish

Sweet Potato Knishes

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12
Author Emily Levenson | emilylevenson.com



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


  • 2 sweet potatoes peeled and cut into pieces
  • 1/4 cup milk soy, rice, almond
  • 2 tbs Earth Balance
  • salt and pepper to taste
  • 1 medium onion chopped
  • 2 tbs olive oil


  1. Preheat oven to 450°F.
  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 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.

Allergen Information

Nightshade free, dairy free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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