Sweet Potato Turnovers

30 07 2011


2 pounds sweet potatoes, whole and unpeeled

1/4 cup granulated organic sugar

1/4 cup organic brown sugar

1 lemon, zested

2/3 cup almond meal/almond flour (ground almonds, available from sources such as  Trader Joes or Red Mill)

1 teaspoon ground cinnamon

1/8 teaspoon cloves

1/2 teaspoon vanilla extract

1 tablespoon honey

4 sheets frozen puff pastry, thawed (2 packages)

1 egg, beaten

Powdered sugar, for dusting


 Preheat the oven to 400*F.

 Put the potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until soft, approximately 20 minutes. Drain the potatoes and let cool. When cool enough to handle, peel off the skin. Place in bowl and mash with a fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, cloves, vanilla and honey.

Unfold the puff pastry and using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. If you don’t have a cutter, use a small bowl or glass and cut around it with a knife. Put about a tablespoon of sweet potato filling on each circle, then fold the circles in half. Press the edges together and then crimp with a fork to seal. Place on a parchment lined cookie sheet. Brush the top of each turnover with beaten egg.  Bake until golden brown, approximately 15 minutes. Watch it carefully! Remove and allow to cool for 5 minutes then dust with sifted powdered sugar.

 Yield should be about 20 turnovers

For an extra treat, bake up the extra scraps of puff pastry. Sprinkle with a little cinnamon sugar before baking.

I came up with quite a bit of leftover filling. I put it in a small springform pan (6”) and then covered the top with puff pastry pieces and then sprinkled it with cinnamon sugar. I baked it up for 15 minutes for a crustless sweet potato pie! Yummy!

Recipe adapted from “Outta Sight Sweet Potato Turnovers,” Aaron McCargo, Jr., Food Network.