Sweet Potato Perogies

1

In a large pot on medium-high heat, add the cubed sweet potato and cover with water. Boil until fork tender, about 15 minutes.

2

Drain the water from the pot and add the garlic powder, onion powder and sea salt. Mix to combine.

3

Mash the sweet potatoes until smooth. Set aside.

4

While the potatoes are cooking, in a mixing bowl, add the flour, yogurt, egg, water and sea salt. Mix to form a dough. Add more water if needed.

5

On a clean surface, sprinkle flour down so the dough doesn’t stick. Knead the dough a few times and form into a ball.

6

Cut the dough ball into four equal pieces.

7

Work with each piece at a time by rolling it out until thin enough.

8

Use a cookie cutter, glass or wide-mouth glass jar to get circular pieces.

9

Place each piece on parchment paper or a cookie sheet to fill.

10

Add about 1 heaping tbsp of filling to each piece. Fold over and press to seal the edges (you can use a fork).

11

Bring a large pot of water to a boil. Add perogies (I did 5 at a time) and boil for 3-5 minutes or until they come to the surface. Use a slotted spoon to remove them.

12

Eat as is or fry them on a frying pan.

13

To fry in a pan, heat 2 tbsp of avocado oil (non-stick pan is best) and cook the perogies in batches until golden brown or cooked to your liking.

14

Serve with sour cream, yogurt or your favourite dipping sauce. Add sliced green onion and chopped chives for garnish.

15

Store in the fridge for up to 3 days. If you want to freeze them, spread them out on a baking sheet and put in the freezer until frozen. Once frozen, transfer to a freezer bag or container.

16

Notes: If you have any filling left, save it to use as a side with your favourite meal.