Tested till perfect Sweet Potato Perogies

Sweet Potato Perogies

Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 36 pieces


  • 1 lb 1lbsweet potatosweet potatoes, peeled and cubed
  • 1/3 cup 1/3cupgrated parmesan cheese
  • 2 tbsp 2tbspunsalted butter
  • 2 tbsp 2tbspfinely chopped fresh sage leaffresh sage leaves
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • Savoury Perogy Dough recipe
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In large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash well. Stir in Parmesan cheese; set aside.

In skillet, brown butter over medium heat; cook sage until crisp, about 1 minute. Stir into potatoes along with salt and pepper.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.

Nutritional Information Per piece: about

cal 65 pro 2g total fat 2g sat. fat 1g
carb 10g fibre 1g chol 8mg sodium 116mg
potassium 40g

% RDI:

calcium 2 iron 4 vit A 18 vit C 2
folate 10
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