Dairy-Free Soy-Free Sweet Potato Knish Recipe
1 package all purpose dairy-free Chebe mix
2 large eggs
2 tbsp olive oil
5 tbsp rice milk
3 tbsp olive oil
Preheat oven to 375F.
Dough: Combine ingredients in a medium/large bowl and stir until combined. Then start to knead your ingredients together with your hands until you form a smooth ball of dough. Separate into three balls. Cut out the sides of a freezer safe gallon ziploc bag and reserve.
Meanwhile, peel your sweet potato and cut into cubes. Bring water to boil in a pot with a steamer basket and add the cubes to the steamer. Steam for 25 minutes and then remove from the steamer. While sweet potatoes are steaming, heat one tablespoon olive oil in a pan (nonstick or otherwise). Add your diced onion and sautee for a few minutes. Then add your pressed garlic clove and cover, lowering heat. When onion is translucent, add the sweet potato and mash it into the pan, folding in the spinach. Season with smoked paprika, salt, and pepper to taste. Take off heat and mix in your (optional) egg.
Then take your cut open ziploc bag and roll out each of your balls of dough for your knish. Use a circle mold (small plate, large mug, small bowl, whatever you have that seems right) cut out circles for making knish pouches. Place a ball of sweet potato filling in the center of each dough circle and fold up the dough with creases around the top as you like. Repeat with the rest of your dough and filling.
Line a cookie sheet with aluminum foil and lightly grease with olive oil, placing your knish pouches on the cookie sheet. Bake for 25 minutes, turning sheet halfway through. When knishes are a light golden brown, remove from oven and serve. They taste best freshly baked or when they’ve cooled to room temperature. Once you refrigerate them they may become a little tough, but to re-crisp, just heat in a 375 or higher temperature oven for 10 minutes or so.
Modified from By the Bay’s Potato knish recipe: