SWEET POTATO PIEROGIES

• servings: 24

Ingredients

Dough

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sour cream

1 large egg

1½ teaspoons kosher salt

2¼ cups all-purpose flour, plus more for rolling

Filling

2 large sweet potatoes (about

1 pound)

4 tablespoons (½ stick) unsalted butter

1 large shallot, finely chopped (about ½ cup)

Kosher salt

¼ cup roughly chopped fresh sage

½ cup mascarpone cheese

1 teaspoon freshly grated nutmeg

Freshly ground black pepper

Assembly and Serving

Kosher salt

4 tablespoons (½ stick) unsalted butter

Directions

1. Make the dough: The day before, in a stand mixer fitted with the paddle, combine the butter, sour cream, egg, and salt. Add ¼ cup of the flour and mix on medium speed until blended and smooth. Switch to the dough hook, add the remaining 2 cups flour, and mix on medium speed until the dough pulls away from the bowl and begins to climb the hook, about 2 minutes. Turn the dough out onto a lightly floured surface and flatten it into a disc. Wrap in plastic and refrigerate overnight.

2. Make the filling (also the day before): Preheat the oven to 425°F. Line a sheet pan with foil.

3. Put the sweet potatoes on the prepared sheet pan and pierce them with a fork or paring knife a few times on all sides. Roast until very soft, about 1 hour. When cool enough to handle, scoop the flesh out into a food processor.

4. In a skillet, melt the butter over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until the shallot softens, about 3 minutes. Add the sage and cook for 1 minute. Transfer to the

food processor with the sweet potato. Add the mascarpone and nutmeg.

Season with a pinch of salt and a twist of pepper. Process until smooth.

5. Place the sweet potato mixture in a cheesecloth-lined colander, set in a bowl, cover, and drain overnight in the refrigerator.

6. Assemble the pierogies: Line a sheet pan with parchment paper. Divide the dough into 2 equal portions. On a lightly floured surface, use a rolling pin to roll out one portion to a thickness of ¼ inch. Use a 3½- to 4-inch

biscuit cutter to cut out dough rounds. Shake off any excess flour and

transfer the rounds to the lined sheet pan. Repeat with the remaining

repeat the rolling and cutting process. You should end up with 24 rounds.

7. Dust a sheet pan with flour. Working with 6 rounds at a time, use a

pastry brush to brush the surface of each dough round with water. Place the dough around the filling into a half-moon. Transfer the half-moon to

1 heaping tablespoon of filling in the center of the round. Fold and crimp the floured sheet pan. Repeat with the remaining dough and filling. Set

aside 8 pierogies for serving. (The remainder can be refrigerated for up to 1 day or frozen for up to 3 months.)

8. Add 2 tablespoons salt to a large pot of water and bring to a boil over high heat. Add the 8 pierogies and cook until they float, about 5 minutes.

9. Meanwhile, in a large skillet, melt the butter over medium heat and cook, stirring, until the butter begins to brown and smell nutty, about 4 minutes. Add the sage and cook for 1 minute.

10. When the pierogies have floated to the top, use a slotted spoon to transfer them to the skillet. Add ¼ cup of the cooking water to the skillet and bring to a simmer. Flip the pierogies in the sauce to coat. Serve with the roasted kielbasa and the pickled mustard seeds.