Go Back
–+ servings
Print Recipe

Pumpkin Sweet Potato Pierogis with Marshmallow Sauce and Pecans

Keyword: Fall
Skill: intermediate
Servings: 1

INGREDIENTS

For the Filling:

  • 2 baked sweet potatoes
  • 1 cup of canned pumpkin
  • 2 ounces of unsalted butter + 2 ounces for cooking
  • 1 teaspoon of ground cinnamon
  • 1 jar of marshmallow whip
  • ¼ cup of milk
  • ½ cup of roughly chopped toasted pecans
  • Salt to taste

For the Dough:

  • 6 cups of flour
  • 1 cup of cold unsalted butter
  • 1 teaspoon of salt
  • 1 ½ cups of cold water

Garnishes: pepitas, pecans and cranberries

INSTRUCTIONS

  1. For the Filling: Remove the skin from the sweet potatoes and run them through a hand food mill into a bowl and mix with pumpkin, butter, cinnamon and salt. Chill.
  2. In a medium size bowl over medium-low heat whisk together the marshmallow whip and milk until it is smooth and like a sauce. Keep warm.
  3. For the Dough: Add the ingredients to a food processor and process on high speed until the mixture becomes like a meal. Add to a bowl and chill for 45 minutes.
  4. Cut the dough into 6 individual pieces and then cut them in half. Roll out each piece of dough on a clean surface dusted with flour until is long and wide enough to fit over the Honey-Can-Do pierogi maker.
  5. Place 1 rolled out sheet over the pierogi maker and place a small amount of the chilled sweet potato mixture into each pierogi. Optional to add on some pecans and marshmallow sauce.
  6. Place a rolled out piece of dough over top and use a rolling pin to pinch together. Repeat until all of the dough has been used up. Should make 36 total pierogies.
  7. Cook the pierogis in a large pot of boiling salted water for 2 to 3 minutes then drain immediately.
  8. Melt the 2 ounces of butter in a large sauté pan over high heat and add the boiled pierogis and cook for 2 minutes or until lightly browned on 1 side.
  9. Serve the pierogis with optional garnishes.