Why You’ll Love This Recipe

I came up with these turnovers when I had a bowl of leftover mashed sweet potatoes and a box of puff pastry in the freezer, and I wanted a dessert that felt fancy without any real effort. The pastry bakes up shatteringly crisp and buttery, and the filling is creamy, lightly sweet, and warmly spiced with cinnamon, nutmeg, and a little maple. Because the filling is thick and smooth, it stays put instead of oozing out, and there’s no rolling or shaping beyond a simple fold and crimp. They’re great warm from the oven, wonderful with coffee, and they make a quick holiday dessert or a grab-and-go breakfast.

Ingredients

For the filling

1 cup mashed cooked sweet potato, cooled (about 1 medium sweet potato)
3 tablespoons light brown sugar
2 tablespoons pure maple syrup
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup chopped toasted pecans (optional)

For the turnovers

1 package (17.3 oz) frozen puff pastry (2 sheets), thawed
All-purpose flour, for dusting
1 large egg beaten with 1 tablespoon water or milk, for the egg wash

For the topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Optional maple glaze

1/2 cup powdered sugar
1 tablespoon maple syrup
1 to 2 teaspoons milk

Directions

Prep. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Make the filling. In a medium bowl, stir together the mashed sweet potato, brown sugar, maple syrup, melted butter, cinnamon, nutmeg, ginger, vanilla, and salt until smooth. Fold in the pecans, if using. The filling should be thick, not runny.
Roll the pastry. Unfold one sheet of puff pastry on a lightly floured surface and roll it out gently to a 12-inch square. Cut it into 4 equal squares. Repeat with the second sheet, for 8 squares total.
Fill. Spoon about 2 tablespoons of filling into the center of each square. Brush the edges lightly with egg wash.
Fold and seal. Fold each square diagonally over the filling to form a triangle. Press the edges together, then crimp firmly with a fork to seal.
Prep for baking. Transfer the turnovers to the baking sheets, spacing them about 2 inches apart. Brush the tops with egg wash and cut 2 small slits in each one so steam can escape.
Add the topping. Mix the sugar and cinnamon, then sprinkle over the tops.
Bake. Bake for 18 to 22 minutes, rotating the pans halfway through, until deeply golden brown and puffed.
Cool. Let the turnovers cool on the pans for 10 minutes. The filling will be very hot.
Glaze (optional). Whisk the powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled turnovers.

Servings and Timing

Servings: 8 turnovers
Prep time: 20 minutes
Cook time: 18 to 22 minutes
Total time: About 50 minutes, plus an extra hour if you need to roast the sweet potato

Make ahead: Assemble the turnovers, cover, and refrigerate on the baking sheet for up to 1 day. Brush with egg wash just before baking.

Variations

Apple-sweet potato: Fold 1/2 cup finely diced cooked apple into the filling.
Cream cheese swirl: Add a teaspoon of sweetened cream cheese on top of the filling before folding.
Savory version: Skip the sugar and maple, and season the filling with salt, pepper, thyme, and a little goat cheese or sharp cheddar.
Crescent roll shortcut: Use refrigerated crescent dough, pressing the seams together, and bake at 375°F for 12 to 15 minutes.
Mini turnovers: Cut the pastry into 3-inch squares, use 1 tablespoon of filling each, and bake for 15 to 18 minutes.
Marshmallow: Add a few mini marshmallows to the filling for a sweet potato casserole vibe.
Air fryer: Cook at 350°F for 10 to 12 minutes, in batches, until golden.
Vegan: Use a vegan puff pastry, replace the butter with coconut oil, and brush with plant milk instead of egg wash.

Storage and Reheating

Room temperature: Store baked turnovers loosely covered for up to 1 day.
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Freeze baked turnovers for up to 2 months, or freeze unbaked turnovers on a tray, then bag them. Bake unbaked ones straight from frozen at 400°F, adding 5 to 8 minutes.
Reheating: Warm in a 350°F oven or toaster oven for 8 to 10 minutes to re-crisp the pastry. Avoid the microwave, which makes the pastry soft.

FAQs

Can I use canned sweet potato puree?
Yes. Use plain puree, not sweet potato pie filling, which is already sweetened and spiced. Blot it with a paper towel if it seems wet.

Why did my turnovers leak?
The edges may not have been sealed well, or the pastry was overfilled. Use about 2 tablespoons of filling, press the edges, and crimp with a fork.

Why didn’t my pastry puff?
Puff pastry needs to stay cold. If it gets warm and sticky while you work, chill the shaped turnovers for 15 minutes before baking.

How do I thaw puff pastry?
Thaw it in the fridge overnight, or at room temperature for 30 to 40 minutes, until pliable but still cool.

Can I make the filling ahead?
Yes. It keeps for up to 3 days in the fridge, and the flavors only improve.

Do I need the egg wash?
It gives the golden, shiny finish. For a substitute, brush with milk or melted butter.

How do I cook the sweet potato?
Roast it whole at 400°F for 45 to 60 minutes until very soft, then scoop and mash. Roasting gives a deeper flavor than boiling.

Conclusion

These easy sweet potato turnovers are one of my favorite ways to turn leftover sweet potatoes into something special. They’re flaky, warmly spiced, and ready in under an hour, which makes them just as good for a weekday treat as a holiday dessert. I hope they become a regular in your kitchen. If you make them, I’d love to hear how you served yours!

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These Easy Sweet Potato Turnovers wrap a warmly spiced, creamy sweet potato filling in flaky puff pastry for a handheld treat that bakes up golden and crisp. Using store-bought pastry keeps the prep quick, and a simple vanilla glaze adds the finishing touch. They’re perfect for dessert, brunch, or a holiday party tray.

Author: Laura
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 8 turnovers
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Make the filling: In a bowl, stir together the sweet potato, brown sugar, melted butter, cinnamon, nutmeg, ginger, vanilla, and salt until smooth.
Roll the pastry: On a lightly floured surface, unfold the puff pastry sheets and roll each slightly to smooth the folds. Cut each sheet into 4 equal squares to make 8 total.
Fill: Spoon about 3 tablespoons of filling onto the center of each square, leaving a 1/2-inch border.
Seal: Brush the edges with egg wash, fold the pastry over to form a triangle, and press the edges to seal. Crimp with a fork.
Prepare for baking: Place the turnovers on the baking sheets. Brush the tops with egg wash, sprinkle with coarse sugar, and cut 2-3 small slits in the top of each.
Bake: Bake for 18-22 minutes, rotating the pans halfway through, until puffed and deep golden brown.
Cool: Transfer to a wire rack and cool for 10 minutes.
Glaze: Whisk the powdered sugar, milk, and vanilla until smooth and drizzle over the warm turnovers.
Serve: Serve warm or at room temperature.

Notes

Keep the puff pastry cold. If it gets soft and sticky, chill it for 10 minutes before filling.
Don’t overfill or the filling will leak. Three tablespoons per square is about right.
Make sure the sweet potato filling is cool, or it will melt the butter in the pastry.
Use canned sweet potato puree to save time, but drain off excess liquid first.
Make ahead: assemble the turnovers, freeze them unbaked on a tray, then bake straight from frozen for 5 extra minutes.
Baked turnovers keep at room temperature for 1 day or in the fridge for 3 days. Re-crisp in a 350°F (175°C) oven for 8 minutes.

Nutrition

Serving Size: 1 turnover
Calories: 410
Sugar: 18 g
Sodium: 250 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg