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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.

12 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

FILLING:
2 cups mashed sweet potatoes (without added milk and butter)
1 can (20 ounces) crushed pineapple, drained
1-1/4 cups sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon each ground ginger, allspice and cinnamon
PASTRY:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter-flavored shortening
5 to 6 tablespoons cold water
Milk and additional sugar

Directions

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.

2 of 2

Sweet Potato Turnovers (continued)

Directions (continued)

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. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 372 calories, 12 g fat (3 g saturated fat), 0 cholesterol, 140 mg sodium, 62 g carbohydrate, 2 g fiber, 4 g protein.