Nutritional Info

Nutrition Facts

Serving Size 1 (280g)

Calories 301
Calories from Fat 60 (20%)
Amount Per Serving %DIV
Total Fat 6.7g 10%
Saturated Fat 2.5g 13%
Monounsaturated Fat 3g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 250.7mg 84%
Sodium 58.5mg 3%
Potassium 648.4mg 14%
Total Carbohydrate 50.7g 17%
Dietary Fiber 4.1g 16%
Sugars 9.3g
Protein 8.6g 17%

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Recipe Description
These sweet potato knishes, or dumplings, are always popular at parties and during the holidays.  They can be made in advance and stored in the freezer, until you are ready to bake them.
Prep time
5 hr
Cook time
1 hr 50 min
Ready In
6 hr 50 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1   large egg yolk
1 Tablespoon(T)  solid vegetable shortening or vegetable cooking spray
1/4 Teaspoon(t)  black pepper, freshly ground, or to taste
1 Teaspoon(t)  cinnamon, ground, or to taste
2 Tablespoon(T)  sugar, or to taste
3 Teaspoon(t)  kosher (coarse) salt
2 Tablespoon(T)  vegetable oil
1   large egg, lightly beaten
2 1/2 Cup(c)  all purpose flour
4 Pound(lb)  large sweet potatoes


Scrub the sweet potatoes thoroughly.  Cut off the ends, but do not peel them.  Place the sweet potatoes in a large saucepan, add water to cover, and bring to a boil.  Simmer until tender, 40 to 50 minutes.  (Testing with a skewer, rather than a fork, will prevent them from breaking up.)  Meanwhile, prepare the dough:  Place 2 cups of the flour in a bowl and make a well in it.  Add the egg, 1/2 cup water, the 1/4 cup oil, and 1 teaspoon of the salt to the well and mix with a fork, incorporating the flour until the mass comes together in a ball.  Knead by hand, adding more flour as necessary, until the dough is pliable, smooth, and slightly tacky.  (To do this, start out in the bowl, then move the dough to a board.)  Divide the dough into 4 portions, form them into balls, cover, and set aside to rest for 10 to 15 minutes.  To prepare the filling:  Drain the cooked sweet potatoes and allow them to cool a bit.  When they are cool enough to handle, peel off the skin.  Combine the sweet potatoes, sugar, remaining 2 teaspoons salt, cinnamon and pepper in a bowl, and mash thoroughly.  Roll out 1 ball of dough on a board (if it sticks, lightly flour the board) to form a rectangle measuring about 8 by 14 inches.  Place a quarter of the filling in a narrow strip along one long edge ofthe dough, about 1/2 inch in from the edge.  Fold in 1/2 inch of both short ends of the dough, and roll the dough and filling up into a log.  The whole log (about 13 inches long) can then be stretched to the length of the baking pan you are going to use.  Repeat with the remaining dough and filling.  Place the logs on a baking sheet, cover with aluminum foil, and freeze until solid (to facilitate cutting), 2 to 3 hours.  When they are solidly frozen, wrap each log in plastic wrap and then in foil, and freeze.  About 2 hours before serving time, grease a baking sheet with shortening or cooking spray.  Place as many of the frozen logs as you wish to use, seam side down, on the prepared baking sheet.  (Each log will yield about 15 knishes.)  Let them thaw until you can just get a knife through them.  Then cut each log, without cutting through the bottom layer of dough, into 1 to 1 1/2 inch wide slices, keeping the log together.  (This will make it easier to cut them into individual knishes later while keeping the log together for baking.)  Let the logs thaw completely.  Preheat the oven to 350° F.  Whisk the egg yolk and remaining 2 tablespoons oil together in a bowl, and brush the tops of the knish logs with this mixture.  Bake until golden brown, 45 to 60 minutes.  Cut into individual knishes following the precut lines.  Serve hot.

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