Yields: 12 cup filling, enough for about 8 pierogis

Time: 30 minutes



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



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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