Serves: Serves 3

• Pierogi Dough:
• 2½ pounds all-purpose flour
• ¼ pound cream cheese
• 2 cups warm water
• 1 egg
• ¾ ounce salt
• Potato filling:
• 5 pounds sweet potatoes, baked and peeled
• 1 onion, minced and sautéed
• 3 cloves garlic, minced and sautéed
• 2 tablespoons fresh ginger, minced and sautéed
• ½ pound mascarpone cheese
• ½ teaspoon each ground cinnamon, allspice,
• nutmeg and smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon honey
• salt and pepper, to taste
• Harvest Ale Brown Butter Sauce:
• 2 tablespoons sweet butter
• 1 shallot, sliced thin
• ¼ cup Left Hand Deep Cover Brown Ale
• ¼ teaspoon each cinnamon, allspice, nutmeg
• and smoked paprika
• sage leaves, minced
• toasted pecans, chopped
• salt and pepper, to taste

Instructions:

Sweet Potato Pierogis

• To make the dough, mix the flour, cream cheese, egg, salt, and water in a bowl. Turn onto a lightly floured surface and knead until the dough is soft and even. In a separate bowl, mash the cooked potatoes and add the sautéed onions, garlic and ginger, mascarpone, spices, sugar, honey, salt, and pepper. Mix until the texture is firm.
• Roll the dough approximately 1⁄8-inch thick. Cut into circles approximately 31⁄2-inches in diameter. Add a spoonful of potato filling to the center of each dough circle. Fold the dough in half to form a half-moon shape and pinch together, sealing the edge tightly.
• Heat a large pot of water to a boil. Add the pierogis and boil them rapidly, about 4 to 5 minutes. Drain and cool.
 

Harvest Ale Brown Butter Sauce:

• Melt the butter in a sauté pan. Add the chopped pecans, spices, shallots, sage, and beer; cook until shallots are translucent.
• Add the pierogis to the sauce and sauté until slightly crisp.