Sweet Potato Turnovers Recipe

Sweet Potato Turnovers Recipe
Sweet Potato Turnovers Recipe photo by Taste of Home
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Sweet Potato Turnovers Recipe

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"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.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Sweet Potato Turnovers in Taste of Home October/November 1998, p18

Nutritional Facts

1 each: 372 calories, 12g fat (3g saturated fat), 0 cholesterol, 140mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.

  • 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
  1. In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool.
  2. 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.
  3. 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.
  4. 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.
Originally published as Sweet Potato Turnovers in Taste of Home October/November 1998, p18

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