Feast your way through the holidays, no matter how you celebrate the season with these homemade sweet potato pierogies paired with sharp blue cheese crumble and red wine caramelized onions. They are the perfect comforting meal that can be served as a formal appetizer or enjoyed any night of the week.
The combination of sweet potato, blue cheese, and red wine make a somewhat sophisticated combination that pair what you would normally find variations of served at holiday parties into little delicious bites bites of the festive season.
These mouthwatering dumplings have a buttery sweet potato filling topped with toasted breadcrumbs flavored with fresh rosemary which perfectly compliments the saltiness and sharpness of the blue cheese and the red wine onions are what puts these over the top which adds some richness and depth with a touch of sweet to balance out the flavors.
Whether you want to serve these up at your next holiday party or gobble them up all to yourself you can’t go wrong with pierogies. I mean everyone loves them. The pierogies make an excellent base with the dough and potato filling that goes with just about anything it’s easy to get creative with what to load them up with.
Like making anything with dough it takes a bit of time. We always recommend to set some time aside to make it in advance. You can absolutely make the dough and the filling and have the pierogies assembled before hand that way you are left with only the cooking and the toppings. Both pierogies and onions can be kept refrigerated up to 3 days should you be making these for your guests.
If made in advance, simply boil and fry the perogies when close to serving and all that’s left to do is crumble some creamy blue cheese over the top, scatter the red wine onions, and toss some tossed breadcrummbs. Complete them with a serving of sour cream if desired.