Step 1

To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.To make the filling. Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.Once cool use your hands to peel away the sweet potato skins. They should just easily slip off. Place the potatoes in a bowl and mash well. Stir in the cheddar cheese, garlic powder, and a pinch each of salt and pepper. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Keep the dough covered as you work to prevent it from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float. Drain.Cook the bacon in a large skillet over medium heat until crisp. Pull it out, and drain the excess fat. Add the butter and rosemary. Cook 2-3 minutes, until the butter is brown and the rosemary is crisp. Remove from the heat and add the chili flakes.Drop the pierogi into the sauce, gently tossing to combine. Serve in the sauce, and top with cheddar cheese and bacon bits. EAT!

Step 2

Preheat the oven to 425° F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick-release function and release the steam. Drain the potatoes. Finish as directed above from step 2 on.