Sweet Potato Turnovers
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 12 servings.
"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.
Ingredients
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FILLING:
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2 cups mashed sweet potatoes (without added milk and butter)
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1 can (20 ounces) crushed pineapple, drained
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1-1/4 cups sugar
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1 teaspoon grated lemon zest
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1 teaspoon grated orange zest
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1/4 teaspoon each ground ginger, allspice and cinnamon
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PASTRY:
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2-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup butter-flavored shortening
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5 to 6 tablespoons cold water
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Milk and additional sugar
Directions
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1.
In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool.
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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.
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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.
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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.
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