Sweet Potato and Gruyère Turnovers


These sweet potato and gruyère turnovers are sure to be instant crowd-pleasers thanks to sharp, melty cheese and a flaky crust.

Two sweet potato and gruyère turnovers are served along a side salad on a white plate with a fork.
Photo: Hans Gissinger
Hands On Time:
30 mins
Total Time:
1 hrs 5 mins
4 serves


  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)

  • 1 small sweet potato (about 8 ounces), peeled and grated

  • 5 ounces Gruyère (about 1 cup)

  • 2 teaspoons fresh thyme leaves

  • kosher salt and black pepper

  • 2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)

  • 1 large egg, beaten

  • 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.

Nutrition Facts (per serving)

711 Calories
41g Fat
71g Carbs
15g Protein
Nutrition Facts
Calories 711
% Daily Value *
Total Fat 41g 53%
Saturated Fat 18g 90%
Cholesterol 63mg 21%
Sodium 843mg 37%
Total Carbohydrate 71g 26%
Total Sugars 10g
Protein 15g
Calcium 323mg 25%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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