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1
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together.
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2
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
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3
Wrap in plastic wrap and let rest for 30 minutes.
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4
Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes.
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5
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.
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6
Drain the sweet potatoes and mash.
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7
Allow to cool.
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8
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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9
Using a 3-inch round cutter, cut out 12-15 rounds.
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10
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
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11
Fold the dough over, making half moon shapes, pressing out the air.
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12
Press and crimp the edges to seal the pierogi.
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13
Bring a large pot of salted water to a rolling boil.
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14
Cook the pierogi for 3-5 minutes, or until tender.
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15
Drain.
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16
Heat 2 tablespoons of butter in a large skillet over medium heat.
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17
Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden.
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18
Remove from the pan.
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19
Add the remaining 4 tablespoons of butter to the skillet.
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20
Allow the butter to foam, then settle down.
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21
Add the sage leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma.
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22
Season with salt.
