Sweet Potato Perogies
Recipe by Tina Gravalos
Ingredients
8
Time
45m
Serves
4
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.
Snack
Gluten-Free
Appetizer
Ingredients
2large
Sweet Potatoes
1tsp
Garlic Powder
1/2tsp
Onion Powder
2cups
1:1 Gluten-Free All Purpose Baking Flour
1cup
2% Plain Greek Yogurt
1
Large Egg
1/4cup
Water
1/2tsp
Sea Salt
Instructions
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
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).
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
