Mashed potatoes is a total comfort food, and also a staple dish at many holiday meals. A knish upgrades everyone’s favorite side dish into its sophisticated cousin by stuffing it into a crusty outside. 

Go outside the expected, and welcome Autumn by swapping the original flaky dough with my colourful antioxidant-rich sweet potato crust.

It’s pretty, the colours contrast wonderfully when sliced, and man, this tastes great!


This recipe does take a bit of time to make (there’s making the dough, and the filling, plus assembling it), but it’s always super popular, so I only make it for Fall special occasions! 

Assembling mashed potatoes on dough

Microwaving the sweet potato instead of boiling it can cut down on some time. Depending on the size of your potato, it can be ready in 4 minutes to 16 minutes. Peel it after microwaving, and it’s so much easier – the peel just slips off! 

 

Raw knishes before egg wash

Save the water used for boiling the other potatoes, and use it to make super smooth and creamy mashed potatoes

 

Sweet Potato Crusted Potato Knish
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

A festive remake of a classic potato knish

Course: Appetizer, Side Dish
Cuisine: American, holiday
Keyword: dinner ideas, gluten free recipes, healthy recipes,, recipes
Servings: 20 slices
Ingredients
Dough:
  • 3 1/2 - 4 cups flour
  • 1 medium-large sweet potato about 2 cups mashed
  • 1/4 cup oil
  • 1 cup warm water
  • 1 tsp salt
Filling:
  • 1/2 bunch leeks chopped
  • 1 small onion chopped
  • 5 small potatoes
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 1 egg- optional for glaze
Instructions
For the dough:
  1. Microwave or boil sweet potato until completely soft
  2. Peel and mash sweet potato until smooth
  3. Add in oil, water and salt

  4. Pour in 3 cups flour, and knead into a dough. Slowly add the last 1/2-1 cup until dough is not sticky and can be rolled. Set aside. 

For the filling:
  1. Boil potatoes until soft, save the water for later

  2. In a non-stick pan, heat or sautee chopped leeks and onion until they're translucent 

  3. Peel potatoes. Mash them well and combine all ingredients

  4. Add in reserved potato water to reach your preferred consistency of mashed potato 

  5. Mix in leek and onion mixture. Add salt and pepper. Mix well.

To assemble:
  1. Preheat oven to 350° F
  2. Divide dough in 2 equal portions, plus about 1/8th to use for decoration
  3. Roll dough into a ¼ inch thick rectangle
  4. Spread filling in the centre of the dough, and fold dough over, so sides overlap
  5. Place seam-side down on baking tray
  6. Repeat with second half of dough
  7. Form a crisscross pattern using reserved dough

  8. Brush with egg wash if using

  9. Bake for 1 hour, knish should look golden and crusty on the edges

  10. *Alternatively, roll out dough in a circular shape. Using a small bowl, cut out a hole in the centre. Place potato mixture 1 inch away from centre hole, and fold dough over that. Egg and bake as directed. 

Recipe Notes

Dough can be made 1-2 days in advance. Mashed potatoes can be frozen. Defrost fully, and add oil and/or starchy water until desired fluffiness is reached. 

 

What occasion will you make this for?