Yuca Perogies with Sweet Potato and Bacon

The original recipe comes to us from Predominantly Paleo with some slight modifications.

Yuca Perogies with Sweet Potato and Bacon

If you are looking for a break from "wheat", here's a recipe for you to try.

Ingredients

  • 3 cups cooked yuca peeled, boiled for 20-25 minutes or until fork tender, drain
  • 3 tablespoons avocado oil 1 teaspoon avocado oil + more for frying (divided)
  • 1 large sweet potato mashed
  • 1 package bacon - cooked and chopped
  • 1 large onion diced
  • 1/2 teaspoon garlic sea salt
  • If necessary: 2-3 tablespoons coconut flour

Instructions

  1. Preheat oven to 350F
  2. Place cooked yuca in food processor and process until smooth
  3. Add 3 tablespoons avocado oil to food processor and process until dough forms
  4. Empty it onto a piece of parchment paper to cool
  5. 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
  6. Once onions are caramelized, add garlic sea salt and mix with cooked crispy bacon, and mashed sweet potato in a bowl

  7. Make sure ingredients are well combined

  8. Once yuca dough has 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

  9. Now roll out the dough between two pieces of parchment paper until it is about 1/4 inch thick
  10. Using a glass or biscuit cutter, cut out circles of the dough
  11. 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
  12. Fold the other half the of the dough over, forming a half-moon shape
  13. 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
  14. 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.
  15. Bake perogies for about 10 minutes or until the edges are sealed 

  16. While perogies are baking, start heating the reserved avocado oil in a skillet over medium/high heat (or let cool, then cover and refrigerate until ready to fry)

  17. Once the perogies are finished baking, fry them until nicely browned on each side – this should take about 2-3 minutes per side. If refrigerated, let come to room temperature and reheat at 350F for 10 minutes

  18. Remove from oil and place on a towel lined plate to absorb excess oil and allow them to cool slightly
  19. Serve with sour cream or AIP approved sour cream if desired.

Recipe Notes

Hubby Approved!