Yields: 12 cup filling, enough for about 8 pierogis
Time: 30 minutes
Ingredients:
1/4 lb sweet potatoes, peeled and quartered
2.5 tablespoons *blue cheese cream cheese
1/4 oz butter, softened
salt to taste
Put the peeled sweet potatoes in a medium pot with 2 tablespoons salt and bring to a boil. Lower to a simmer and cook until fork tender. Allow to cool to room temp, and then place in a stand mixer. Run on medium speed 1 minute to break up potatoes. Add blue cheese cream cheese and mix until incorporated. Season to taste with salt and cool before portioning.
*Blue Cheese Cream Cheese
Yield: ½ cup
Time: less than 10 minutes
Ingredients:
1/4 cup cream cheese, softened
1 oz Bleu D’auvergne cheese, crumbled
salt to taste
Paddle cream cheese and bleu cheese until completely mixed. Adjust seasoning if necessary.
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