Sweet Potato Perogies

Perogies remind me of my high school days. My brother and I would boil a whole bunch and just eat them as a snack. There are many ways to make them and this version is a gluten-free lightened up way to enjoy them. The sweet potatoes naturally have a delicious flavour so the filling was really simple to make with a couple of spices.

Instructions

1. 1

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

2. 2

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

3. 3

   Mash the sweet potatoes until smooth. Set aside.

4. 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. 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. 6

   Cut the dough ball into four equal pieces.

7. 7

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

8. 8

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

9. 9

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

10. 10

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