Big-Batch Sweet Potato and Gruyère Turnovers

Photo by Hans Gissinger
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  • Serves 16
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 711 calories
    • Fat 41 g
    • Sat Fat 18 g
    • Cholesterol 63 mg
    • Sodium 843 mg
    • Protein 15 g
    • Carbohydrate 71 g
    • Sugar 10 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 323 mg


  1. Check 3 large onions
  2. Check 3pounds sweet potatoes
  3. Check 1/4cup olive oil
  4. Check 4 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 24 cups)
  5. Check 1pound Gruyère, grated (4 cups)
  6. Check 2tablespoons fresh thyme leaves
  7. Check kosher salt and black pepper
  8. Check 8 refrigerated rolled piecrusts, each cut in half (to form 16 half-circles)
  9. Check 1 large egg, beaten


  1. In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl.
  2. Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions between the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring, until wilted, 5 to 7 minutes.
  3. Divide the vegetable mixture between 2 bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyère, and thyme; season each with 1 ½ teaspoons salt and ½ teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes.
  4. Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about ½ cup per piecrust), leaving a ½-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover and brush with the egg.
  5. To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.
  6. To freeze and cook later: Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15 to 20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on a parchment-lined baking sheet at 400° F until golden brown, 30 to 35 minutes.