Sweet Potato Pierogies


With all of the dietary changes that I have made in the past year, there are certain foods that I miss incredibly. Buffalo chicken sandwiches, french fries with ketchup, potato gnocchi, spaghetti with tomato sauce and peppers, and potato and onion pierogies are on the top of the list.

While I’m pretty good at not dwelling on those missed meals, there are days when it’s a little harder to resist. Like the day when The Hubster and I were walking around the Strip District and stumbled across a church selling homemade pierogies. I decided right then and there that I was going to learn how to make pierogies so that I could enjoy them again.

The pierogi promise moved to the back burners for a while as I was getting more comfortable with my intolerances and learning how to tweak recipes. I also needed to make sure I had enough time to make them, since I was pretty sure it would be a time intensive meal.

I have to say. They were pretty damn good. Had a smile from ear to ear with every bite. Might seem ridiculous, but it was a pure treat to be able to eat them again.


Recipe: Sweet Potato Pierogies

Sweet Potato Pierogies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24



  • 2 cups unbleached flour
  • 1/2 tsp kosher salt
  • 2 eggs
  • 1/3 to 1/2 cup warm water


  • 1 large sweet potato or yam
  • 1-2 tbs Earth Balance or butter if you can
  • 1/4 cup milk almond, rice, cow
  • kosher salt and pepper to taste


  1. Boil potatoes until soft. Mash with Earth Balance, milk, salt and pepper. Set aside.
  2. Mix flour, eggs, and salt.
  3. Add enough water to make medium soft dough. Be careful not to add too much. It gets sticky really quickly. Learned that the hard way…
  4. Knead dough for 2-3 minutes.
  5. Roll out on floured board, not too thin.
  6. Cut with drinking glass into circles.
  7. Place 1/2 tsp potato filling into each circle, fold in half and pinch edges securely.
  8. Drop into boiling water and cook until pierogies rise to the top.
  9. Transfer pierogies to skillet and brown until crispy on outside.
  10. Devour immediately.

Recipe makes around 2 dozen. We cooked them all and froze the extras on baking sheet before putting in a bag. Should be able to just put them in the skillet the next time around. Which is hopefully soon.

Allergen Information

Nightshade free, dairy free, soy free, and corn 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.

17 comments / Add your comment below

  1. Oh wow!! these sound delicious!! i love pierogies too!! What a fantasic idea to use sweet potatoes as filling!! Thanks so much for sharing!!

  2. My son loves pierogies — potato and onion just like you do but the sweet potato kind sounds even better. Glad that you tackled the project and did it.

    If there’s a vegan dough to be made, I know lots of people who would really like them.

    Did you make enough to freeze? Sounds like dish worth doing a double batch.

  3. Ooooooh, gurl! These look good!!!! And I have all the stuff for it! Sounds perfect for a rainy day lunch! I bet some brown butter with sage would be deee-lish with it! OMG, and sauteed mushrooms, too?!?! Yummmers!!

  4. thanks to everyone for your comments!! they were a lot of fun to make. and even more fun to eat. please post your variations. i would love to see what you come up with.

    @Jill: if you are looking for a vegan alternative to the dough, it looks like adding silken tofu instead of the eggs is the way to go. here is a recipe that you could try.

    and yes, we did make enough to freeze. had about 5 apiece and then froze the rest for another meal. froze them on a baking sheet first and then put them in a container.

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  6. These look delecious! But one question: What exactly is “earth balanse”?
    Have never heard of it here in Norway.

    1. earth balance is a non-dairy buttery spread (also vegan). if you have a dairy intolerance or are cutting it out of your diet, you could substitute any other non-dairy spread or shortening. if dairy isn’t a problem for you, butter or margarine works just as well.

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  8. This looks amazing! I’ve never tried making pierogies before, but I might have to try these. 🙂
    “Nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet.” – Albert Einstein

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  10. Emily I just made this recipe and was wondering if you suggest a topping. It looks like you have a Caramelized onion on top. Next time I think I need to make the dough circles a bit larger because after folding a lot of the filling came out. But they were certainly delicious. Do you brown yours in earth balance or olive oil?

    1. Hey Sylvia! We did use sauteed onions, along with some garlic and olive oil. I also had filling squirting out, so just use what you think fits best.

      And yes, after we boil them, I transfer them to a frying pan and saute in olive oil.

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