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!
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this recipe as much as we do!
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