Monday, September 13, 2010

Sweet Potato Knish

I've been a slacker and not updating new recipes. But hopefully all that will change with the coming of seasons. Our garden had a hard time with the lack of rain and intense heat this year, so we never really came out with the produce we were hoping for. Hopefully fall will be better.

Tonight I made Sweet Potato Knishes, a favorite fall and winter recipe that can be time consuming, but totally worth it. You can also swap the sweet potatoes for regular or any other type of filling.

Filling:
3 sweet potatoes, boiled and peeled
1 egg
dash of salt
various seasoning

Dough:
1 egg
2 1/2 cups flour (I mixed mine half all purpose and half whole wheat)
1/4 cup of oil
3/4 cup water

Start your potatoes then start your dough. Mix all your ingredients until you get a soft elastic dough. Let sit for approx 15 minutes or until your potatoes are finish boiling. Peel your sweet potatoes of the thick skin after boiling (trust me its much easier at this point) and mix with the egg, salt, and spices (tonight is a variety of Indian spices with lots of Cumin).

Roll out the dough as thin as you can with out taking over your whole kitchen table. Maybe 18 inches or so long and 12 inches tall. Mix your mashed taters across the long ways on side of the half (don't put in the middle). Roll 'er up and use the side of your hand to press into the roll to make little pod pockets. Use a knife or dough cutter to slice the dough.

Lightly oil a baking sheet to put these guys on. Press the open ends together to look like a pomegranate. Either brush with milk, oil, or spritz with water and bake at 450 for 15-20 minutes.

Makes 6-8 knishes.
Enjoy.