Roasted Sweet Potato Perogies

For the dough:
In a large bowl, whisk flour with salt. Set aside.

In a medium-sized bowl whisk together egg, 3/4 cup water, sour cream and oil. Stir this into the flour mixture, adding up to 2 tablespoons more water if needed to make soft but not sticky dough.

Turn dough out onto a lightly floured surface and knead until smooth, about 10 times. Halve dough. Cover each half with plastic wrap or a damp towel and let it rest for 20 minutes.

For the filling:
Preheat oven to 400 F.

In a large bowl toss sweet potatoes with olive oil, salt, pepper and sage leaves. Pour out onto a roasting pan and roast in the preheated oven for about 20-25 minutes.

When they are done, remove the pan from the oven and put the roasted ingredients back into the same bowl and mash up all together with a fork or potato masher.

For the assembly:
Working with 1 portion of dough at a time and keeping the other portion covered, roll out the dough on a lightly floured surface to a scant 1/4-inch thickness. Using 3-inch round cutter, or a large drinking glass, cut dough into rounds. Place 1 teaspoon of filling in the center of each round.

Lightly moisten the edge of half of each round with water then fold the dough over the filling and pinch edges together to seal. Place on a flour-dusted cloth and cover with tea towel. Repeat with remaining dough and filling, re-rolling scraps, to make 36 perogies.

In a large pot of boiling salted water, cook perogies, in batches and stirring gently, until they are floating and tender. This will take about 5 minutes. With a slotted spoon, remove perogies to a colander to drain. Sprinkle with salt and eat immediately while you finish cooking the remaining perogies.

If desired, garnish with some caramelized onions.