This sweet potato filling for pierogi is a great example of the delicious variations you can use for homemade gluten free pierogi or ravioli. Slightly sweet and creamy, it pairs wonderfully with steamed spinach, cranberries and nuts for a festive fall meal, or serve your own way!
Sweet Potato Filling for Pierogi
Ingredients
- 1 large sweet potato (approximately ¾ lb.) or equivalent pumpkin purée
- 1/2 large crisp apple like Gala (approximately 1/4 lb.)
- 1 Tbs. pure maple syrup or maple flavored agave (e.g. Ohgave! or Wholesome Sweeteners®)
- 3/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
Instructions
Microwave potato until soft in the center when tested with a fork. Alternatively, peel potato and cut into quarters. Boil in water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl.
Peel and cube apples, then place in a microwave-safe bowl with 1/4 cup water, covered with plastic wrap. Microwave on high for 2-3 minutes, until apples are soft. Alternatively, roast at 400 F for 15 minutes, or until fork tender. Drain the water.
Mash the potatoes and apples with a potato masher or in a food processor. Stir in remaining ingredients and taste to determine if you would like any additional spices.
Set aside, covered, until ready to use in pierogies, ravioli, burritos or enchiladas!
I hope you love this recipe as much as we do!
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