Outta Sight Sweet Potato Turnovers

Total Time:
1 hr 10 min
25 min
10 min
35 min

36 servings

  • 2 pounds sweet potatoes, whole and unpeeled
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 lemon, zested
  • 2/3 cup whole blanched almonds, ground in food processor
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon anise extract
  • 1 tablespoon honey
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • Powdered sugar, for dusting
Watch how to make this recipe.
  • Preheat the oven to 400 degrees 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. Use a fork to pierce the potato to see if it is tender. Drain the potatoes and let to cool.

  • When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey.

  • Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle, then fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Repeat with the remaining pastry sheets and filling. Brush the top of each turnover with beaten egg.

  • Bake until golden brown, approximately 15 minutes. Remove and allow to cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve.

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