Sweet Potato Pierogi Recipe with Caramelized Onions

Easy Sweet Potato Pierogies made with wonton or ravioli wrappers filled with leftover mashed sweet potatoes, then pan-seared and finished with sweet caramelized onions—perfect for using Thanksgiving leftovers or any leftover mash.

With holidays like Thanksgiving comes an abundance of mashed sweet potatoes (or traditional mashed potatoes). This simple pierogi recipe offers a flavorful, efficient way to transform those leftovers into a new dish that’s both comforting and impressive. Using store-bought square wonton or ravioli wrappers makes assembly quick, and pan-searing the filled pierogies in butter creates a golden crust that pairs beautifully with soft, sweet caramelized onions.

This recipe is flexible: use leftover mashed sweet potatoes for a naturally sweet version, or swap in classic mashed potatoes for a savory take. Either way, the combination of buttery pierogies and browned onions makes a satisfying meal or side dish.

Ingredients

• 1 package square wonton or ravioli wrappers
• 1 cup leftover mashed potatoes (sweet or traditional)
• 4 tbsp butter
• 1 cup onion, thinly sliced
• 1 tsp brown sugar
• Water for sealing edges

Tip: If your leftover mash is very loose, briefly thicken it in a saucepan by simmering over low heat until stiffer. If it’s too thick to spoon, stir in a tablespoon of milk or a small pat of butter to make it easier to shape into the wrappers.

Instructions

1. Prepare the wrappers: Use a 4-inch round pastry cutter or a similarly sized glass to cut square wonton or ravioli wrappers into large circles when needed.
2. Fill the pierogies: Brush the edges of each wrapper circle lightly with water. Place about a spoonful of mashed potatoes in the center of each circle, taking care not to overfill.
3. Seal: Fold each circle over the filling and press the edges firmly to seal. You can crimp the edges with a fork or pinch them together for a neat finish.
4. Caramelize the onions: In a large skillet over medium heat, melt the butter. Add the sliced onions and cook for 2–3 minutes, until they start to soften. Sprinkle the brown sugar over the onions and continue cooking for 6–8 minutes, stirring occasionally, until the onions are golden and sweet.
5. Pan-sear the pierogies: Add the pierogies to the skillet with the caramelized onions—work in batches of 5–6 so they brown evenly. Cook each side for 3–4 minutes until lightly golden and crisp. Add a little extra butter if the skillet becomes dry.
6. Serve: Plate the pierogies and spoon the caramelized onions over the top. Serve warm.

Notes, Variations & Serving Suggestions

– Cheese: Stir in a few tablespoons of cream cheese, ricotta, or grated cheddar to the mashed potato filling for extra richness. A sprinkle of chives, green onion, or chopped parsley inside the filling brightens the flavor.

– Texture: For a crisper exterior, finish the pierogies in a hot skillet with a touch more butter and press gently with a spatula so they make good contact with the pan.

– Toppings: Sour cream, plain Greek yogurt, or a drizzle of browned butter complement the sweet potatoes. For a savory contrast, serve with crumbled bacon or crispy pancetta and chopped herbs.

– Make-ahead: Assemble the pierogies and freeze them on a tray until firm, then transfer to a sealed container. Cook frozen pierogies straight from the freezer; they may need an extra minute per side to brown.

Quick Recipe Summary

• Servings: 4 people
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Author: Whitney Bond (recipe inspiration)

Nutrition Facts (per serving)

More Eastern European recipes

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