2 cups of sweet potato cubes (uses approx, 1 large or 2 medium sweet potatoes, cut into 1/2" cubes)
1 Tbsp olive oil
salt and pepper
4 Tbsp salted butter
1 Tbsp balsamic vinegar
2 Tbsp lemon juice
1/2 cup pecans
Fresh thyme leaves for serving
Preheat oven to 400°F
Toss sweet potato cubes in olive oil, salt and pepper, and spread into an even layer on a baking sheet. Roast for 25-30 minutes, tossing about half way through, until the potatoes are fork tender.
While the potatoes are cooking, brown the butter in a medium-sized skillet over medium heat (this will take 5-10 minutes). Be sure the butter doesn't smoke or burn. Remove from the heat. Allow to cool for about 5 minutes, then whisk in the balsamic vinegar and lemon juice.
While the potatoes are cooking, boil water in a large saucepan. Cook pierogies according to package directions (about 3 minutes). Drain and toss in the brown butter sauce.
Add the roasted sweet potatoes and pecans to the brown butter pierogies and toss gently to coat.
Top with fresh thyme leaves and enjoy!
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!