Food Recipes Sweet Potato and Gruyère Turnovers 3.1 (526) 7 Reviews These sweet potato and gruyère turnovers are sure to be instant crowd-pleasers thanks to sharp, melty cheese and a flaky crust. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Hands On Time: 30 mins Total Time: 1 hrs 5 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 711 Calories 41g Fat 71g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.