Gluten/Dairy/Egg/Corn Free. The Combination of Sweet Potatoes, Bacon, Rosemary and Caramelized Onion is one that might change your life!
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 10 min
- 2 Large Sweet Potatoes or Yams
- 1 1/2 teaspoons Fresh Finely Chopped Rosemary (Dried may also be used)
- 1 Large Onion Chopped
- 6 Strips of Thick Bacon (or more if you are bacon crazy!)
- 2 tablespoons Earth Balance Butter
- 1 teaspoon Freshly Ground Pepper (or more to taste)
- 1 tablespoon Salt (more or less to taste)
The Combination of Sweet Potatoes, Bacon, Rosemary and Caramelized Onion is one I wish I had discovered sooner. Wow! Slightly sweet with the Salty Bacon Flavor = Unbelievably comforting.
Im a little squeamish when it comes to Sweet Potatoes in general- So I have been challenging myself to spend some time experimenting with flavors that might work with it beyond your typical Brown Sugar and Cinnamon Combo.. This flavor combination might have forever changed my outlook on Sweet Potatoes. And I’m confident that it could do the same for you- and if you already are a BIG fan of sweet potatoes- count on completely blowing your taste buds away.
- Begin by pricking your Potatoes with a fork and placing them into the oven at 350 Degrees for an hour or so (or until tender) Chop your onions and place them into a skillet with a TBS of olive oil over low heat and let them slowly cook until golden brown- stir every so often(up to 1 hour)
- Meanwhile Make the Perogie Dough by following my recipe for: Gluten Free/Vegan Perogie Dough . Keep the dough covered until you are ready to roll it out.
- Cook the Bacon in another skillet until crispy. Chop the bacon finely and place it in the pan with the Onions. Add in the Fresh Finely Chopped Rosemary and turn up the heat slightly so that the flavors of the rosemary can be released cook for several minutes (until the Rosemary becomes frequent) Remove from heat.
- Remove the Potatoes from the Oven and Remove their Skin. Add the Potatoes to the Onion/Bacon Mixture and mash them well. Add in the 2 Tbs of , Salt and Pepper.
- Roll out the Perogie dough to 1/8 inch Thick on a slightly floured surface. Cut into circles using a biscuit cutter and place a spoonful of Sweet Potato Filling into each Center.
- Using your finger run a small amount of water around the edges of the perogie- close the circle and pinch shut using your fingers. Then- use a gently fork around the sealed edges.
- Bring a large pot of water to a Boil- throw a little salt and Oil in to help prevent sticking. Cook the Perogies in groups as to avoid overcrowding the pot (again to avoid potential sticking). Check shortly after placing the perogies into the water that they are not sticking. If they are- gently un-stick them using a spoon.
- The Perogies are finished cooking once they float. Remove the Perogies from the water and Serve!
You may also go another step and saute the Perogies into give them a nice Crispiness. Leftover Perogies May be stored in the Fridge for several days.
I would recommend serving these Perogies alongside some Buttery Lentils.