by predominantlypaleo 43 Comments
Awhile back the Paleo Parents invited my family over for a cookout. My first thought was “YAY! We finally get to hang out and get to know each other better” and my second thought was “Oh crap! What do I bring to a 2 times Bestseller’s house?!?!” I needed something that would be tasty, that would be friendly for their restrictions, our restrictions, AND the guests attending.
My goal in making new recipes has always been to make them enjoyablefor even those who eat a Standard American Diet, not just for those with dietary restrictions and sensitivities. My kids are my best judges and recipes will not get posted if I receive a unanimous “thumbs down” – the problem was, I didn’t have time to pass the kid test before the cookout. I had to take a leap of faith and just go for it.
I dug deep, what makes people happy? Bacon…check. Crispy fried dough…check. Sweet caramelized onions…check. Got it!Bacon, Caramelized Onion + Sweet Potato Perogies. The bad news? I spilled my sour cream dip in the car and sogged the perogies on the way to the cookout. The good news? They crisped right back up in the oven at the Paleo Parents‘ house and nothing was left to take home but an empty plate! Whew!
Ingredients:
- 3 cups mashed yuca (peeled, boiled for 20-25 minutes or until fork tender, drained, and mashed)
- 3 tablespoons avocado oil (or preferred cooking fat), 1 teaspoon avocado oil + more for frying (divided)
- 1 large sweet potato, mashed
- 1 package pasture raised bacon, baked until crispy and chopped
- 1 large onion, diced
- 1/2 teaspoon garlic sea salt
- Coconut cream from one can of full fat coconut milk (made by refrigerating for 2 hours and letting the cream separate from the milk)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- Optional: 3-4 probiotic capsules
- Fresh chives to taste, minced
- If necessary: 2-3 tablespoons coconut flour
- Preheat oven to 350
- Combine your mashed yuca and 3 tablespoons avocado oil in a Vitamix or heavy duty blender, using the tamper
- Once a dough forms, empty it onto a piece of parchment paper to cool
- While dough is cooling, sauté the diced onion in the teaspoon of avocado oil over medium heat in a small skillet for 20-30 minutes or until deep golden brown
- Once onions are caramelized, add garlic sea salt and combined with chopped crispy bacon, and mashed sweet potato in a bowl
- Make sure ingredients are integrated well
- Once yuca dough has cooled, assess the texture – cooled it should be a workable dough – if it is still too sticky to work with by hand, add in the optional coconut flour, 1 tablespoon at a time until you can work with the dough more easily
- Now roll out the dough between two pieces of parchment paper until it is about 1/4 inch thick
- Using a glass or biscuit cutter, cut out circles of the dough
- Take one dough circle and spoon up to 1 tablespoon of the sweet potato, onion, bacon mixture (being careful not to overfill) onto 1/2 of the circle
- Fold the other half the of the dough over, forming a half-moon shape
- Either using a fork or your hands, pinch off the edges so that they are sealed – this will prevent the filling from leaking out during the baking/frying process
- Repeat until all the filling and/or dough is used – if you have extra dough, you can refrigerate it for a few days or freeze for later. If you have extra filling, eat it with a fork and feel happy you did.
- Bake perogies for about 10 minutes or until the edges are sealed from the baking process
- While perogies are baking, start heating the reserved avocado oil in a skillet over medium/high heat
- Once the perogies are finished baking, fry them until nicely browned on each side – this should take about 2-3 minutes per side
- Remove from oil and place on a towel lined plate to absorb excess oil and allow them to cool slightly
- To make the dipping sauce, combine thecoconut cream with the chives, apple cider vinegar, and salt and stir well
- Optional: open probiotic capsules into the sour cream dip and stir well
