Sweet Potato Knish

Sweet Potato Knish is a delightful pastry featuring a tender, flaky dough filled with a sweet and savory sweet potato mixture. This comforting dish is perfect for lunch, offering a taste of traditional Jewish cuisine with a modern twist.

Ingredients

• All-purpose flour - 1 cup (125g)
• Unsalted butter - 4 tablespoons (56g), cold and cubed
• Salt - 1/2 teaspoon
• Water - 3 tablespoons (45ml), ice-cold
• Sweet potato - 1 medium (about 200g), peeled and cubed
• Onion - 1 small, finely chopped
• Olive oil - 1 tablespoon
• Egg - 1, beaten (for egg wash)
• Black pepper - 1/4 teaspoon
• Paprika - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
4. While the dough is chilling, place the sweet potato in a pot of boiling water and cook until tender, about 15 minutes. Drain and mash.
5. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
6. Combine the mashed sweet potato with sautéed onion, black pepper, and paprika. Mix well and let cool slightly.
7. Roll out the chilled dough on a floured surface to about 1/8-inch thick. Cut into 4 squares.
8. Place a spoonful of the sweet potato filling in the center of each square. Fold the corners over to create a pocket and pinch to seal.
9. Place the knishes on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
10. Bake in the preheated oven for 25-30 minutes or until golden brown. Serve warm.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 42 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in vitamin A and antioxidants from sweet potatoes.
• Provides a good source of fiber for digestive health.

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