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Mini Sweet Potato Knishes


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Mini Sweet Potato Knishes


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Mini Sweet Potato Knishes

This side dish puts a little Jewish spin on the Thanksgiving feast.


  • Prep Time : 30 min
  • Cook Time : 1 hour, 20 min
  • Ready Time : 1 hour, 50 min


45–50 mini knishes


  • ½ cup plus 2 tablespoons canola oil
  • ½ cup plus 2 tablespoons tepid water
  • 1 ½ teaspoons salt
  • 2 ½ cups all-purpose flour
  • 3 large sweet potatoes or yams, peeled and cut into 2” pieces
  • 4 garlic cloves, coarsely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 1 egg, beaten with 1 tablespoon water
  • Mustard or horseradish sauce, for dipping


1 Preheat the oven to 400° F. In a medium bowl, combine the oil, water, and 1 teaspoon of the salt. Mix in 1 ½ cups of flour. Gradually mix in the remaining 1 cup of flour to make a soft dough that pulls away from the sides of the bowl. Shape into a ball, cover with plastic wrap and let rest at room temperature (do not refrigerate) for at least 30 minutes.
2 In the meantime, toss the sweet potatoes and garlic with 2 tablespoons of oil in a roasting or casserole pan, and roast in a preheated oven for 35–40 minutes, or until the garlic is golden brown and the sweet potatoes are fork tender.
3 Mash the sweet potatoes and garlic with a fork or potato masher.
4 Season the mashed sweet potatoes with the remaining ½ teaspoon salt, pepper, and garlic powder.
5 Lower the oven temperature to 375° F. On a floured surface, thinly roll out one piece of dough (about 1/8” thick). The dough will be slightly stretchy so use some elbow grease when rolling. Using the rim of a large drinking glass, or a round 3” cookie cutter, cut out circles from the dough. Collect the scraps, combine, and re-roll them to use up all the dough.
6 Spoon 1 heaping tablespoon of the sweet potato filling into the center of each dough circle. Gather the edges together around the filling and pinch closed to form a purse. Repeat with the remaining pieces of dough and filling.
7 Evenly space the knishes on a greased baking pan. Whisk together the egg yolk and water in a small bowl, and brush the knishes lightly with this egg wash. Bake for 35-40 minutes, or until golden brown. Serve warm with the mustard or horseradish sauce.


About Rachel Harkham


This mother of three, wife of one lives in Rockland County, NY. Her articles and recipes on simple, healthy family fare can be found in the About Our Children insert in the Bergen County Jewish Standard. Rachel recently co-authored the cookbook Get Cooking - Jewish American Family Cookbook with children's musician Mama Doni. For more about Rachel go to reciperachel.com.




6 Responses to Mini Sweet Potato Knishes

  1. These look so good!!!
    I checked out the Roxychocsmith website. Who gives the hashgacha? The chocolate looks amazing!!!

  2. Can these be baked ahead and frozen?

  3. avatar says: Barbara

    Looks REALLY good. Will definitely try

  4. avatar says: sharlene

    I also want to know can theses be frozen.

  5. avatar says: rivka

    Definetly trying these!!!! Mabe ill cut down on the garlic

  6. avatar says: soshie

    These were amazing! Loved the texture of the dough and the flaky taste of it as well as the creamy sweet potato filling! Would definitely make these again :)

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