Best 2 Sweet Potato Turnovers Recipes
Indulge in the delectable symphony of flavors with our collection of Sweet Potato Turnover recipes! Embark on a culinary journey where crispy, flaky pastry embraces the comforting warmth of sweet potato filling, creating a harmonious balance of textures and tastes. Each recipe offers a unique interpretation of this classic dish, catering to various dietary preferences and culinary skills. From traditional turnovers bursting with savory-sweet potato filling to vegan and gluten-free variations, our curated selection promises an unforgettable sweet potato turnover experience. Prepare to tantalize your taste buds and impress your loved ones with these culinary masterpieces.
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SWEET POTATO TURNOVERS
"My family refused to eat sweet potatoes as a side dish, so I decided to serve them in tempting turnovers," remarks Doreen Kelly of Roslyn, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool. , For pastry, combine the flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Divide into 12 portions. On a floured surface, roll each portion into a 6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425° for 15-20 minutes or until golden brown.
Nutrition Facts :
SWEET POTATO TURNOVERS WITH SWEET KRAUT
Provided by Rich Landau
Categories Vegetable Dessert Bake Vegetarian Sweet Potato/Yam Fall Chill Vegan Cabbage Advance Prep Required Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 23
Steps:
- 1. To make the sweet potato filling, bring a medium pot of salted water to a boil over high heat. Boil the sweet potato chunks just until tender, about 10 minutes.
- 2. Drain the potatoes, reserving 1/4 cup of the cooking water.
- 3. Transfer the hot potatoes and reserved cooking water, the brown sugar, vegan butter, vanilla, and salt to a medium bowl. Beat with a hand mixer until totally smooth, then set aside to fully cool.
- 4. Meanwhile, make the sweet kraut. Heat the oil in a medium sauté pan over medium heat. Add the cabbage and allow it to start to sear for about 3 minutes, then add the brown sugar and spices. Let the sugar start to melt with the cabbage juice for another 3 minutes, then add the Riesling. Allow the cabbage to cook down and steam itself for another 8 to 10 minutes. The cabbage will now be dark pink instead of purple. Remove the pan from the heat and let it cool fully.
- 5. While the potatoes and kraut are cooling, make the turnover crust. Pulse together the flour, vegan butter, and vegan shortening until it looks chunky and sandy. Add the sugar, olive oil, cinnamon, salt, and allspice and pulse again. While pulsing, slowly drizzle in 2 to 3 tablespoons cold water, little by little-just until a loose dough ball is formed and spins around the bowl of the food processor. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes or up to 2 days.
- 6. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- 7. On a work surface dusted with flour, roll out the dough to 1/4 inch thick. Use a 4-inch-wide circle cutter to stamp out the turnover shells. Place 1 heaping tablespoon of the sweet potato filling in the center of each dough circle. Bring the edges of the circle together, forming a half circle, and pinch them together tightly. Use a fork to crimp the edges of the seal. Arrange the turnovers on the prepared sheet pan.
- 8. Bake the turnovers until golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Arrange on serving dishes with the sweet kraut and serve.
Tips:
- Use a food processor to make quick work of the dough. Just add all of the ingredients to the bowl and pulse until the dough comes together.
- If you don't have a food processor, you can make the dough by hand. Just whisk together the dry ingredients in a large bowl, then cut in the butter until the mixture resembles coarse crumbs. Add the water and egg and mix until the dough just comes together.
- Don't overwork the dough. Overworked dough will be tough and chewy. Mix it just until it comes together, then wrap it in plastic wrap and chill it for at least 30 minutes before rolling it out.
- When rolling out the dough, make sure to flour your work surface and rolling pin well. This will prevent the dough from sticking.
- If the dough is too sticky to work with, chill it for a few more minutes before rolling it out again.
- To make the filling, simply mash the sweet potatoes with the butter, sugar, cinnamon, and nutmeg. You can also add other spices, such as ginger or cardamom, to taste.
- If you want to make the turnovers ahead of time, you can freeze them after they have been baked. Just place them in a single layer on a baking sheet and freeze for up to 2 months. When you're ready to serve, thaw them overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
Sweet potato turnovers are a delicious and easy-to-make treat that are perfect for any occasion. They're made with a flaky puff pastry dough and filled with a sweet and creamy sweet potato filling. These turnovers are sure to be a hit with everyone who tries them!
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