Roasted Sweet Potatoes Brown Butter Pierogies
TOTAL TIME
40
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
9
SERVINGS
4
Ingredients
Ingredients:
- 2 boxes Mrs. T's Pierogy Mini Cheddar Pierogies
- 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
Directions
- 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!
