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Big-Batch Sweet Potato and Gruyère Turnovers

sweet potato and Gruyère turnovers
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Serves 16| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 711
  • Fat 41g
  • Sat Fat 18g
  • Cholesterol 63mg
  • Sodium 843mg
  • Protein 15g
  • Carbohydrate 71g
  • Sugar 10g
  • Fiber 4g
  • Iron 2mg
  • Calcium 323mg
What does this mean? See Nutrition 101 .

Quick Tip

Frisee, Bacon, and Goat-Cheese Salad
Serve with a green salad.

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