Sweet Potato and Gruyère Turnovers

Photo by Hans Gissinger
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  • Serves 4
  • 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 2tablespoons olive oil
  2. Check 1 large onion, chopped
  3. Check 1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)
  4. Check 1 small sweet potato (about 8 ounces), peeled and grated
  5. Check 5ounces Gruyère (about 1 cup)
  6. Check 2teaspoons fresh thyme leaves
  7. Check kosher salt and black pepper
  8. Check 2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)
  9. Check 1 large egg, beaten
  10. Check green salad, for serving


  1. Heat oven to 400° F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until beginning to soften, 4 to 5 minutes. Add the chard and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a large bowl and fold in the sweet potato, Gruyère, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper. Spread the vegetable mixture on a rimmed baking sheet and let cool for 10 minutes.
  2. Dividing evenly, spoon the sweet potato mixture (about ½ cup) on one side of each half-circle of 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.
  3. Transfer the pies to a parchment-lined baking sheet, brush with the egg, and bake until golden brown, 20 to 25 minutes. Serve with the salad, if desired.