Outta Sight Sweet Potato Turnovers
- Level: Easy
- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 68
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 4
- Sodium
- 23
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 35 min
Ingredients
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
Directions
- 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.