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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.

Ingredients

  • 1 1/2 cups (360 g) mashed cooked sweet potato, cooled
  • 1/3 cup (65 g) light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 sheets (17.3 oz / 490 g package) frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 2 tablespoons coarse sugar (optional)
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract, for the glaze

Instructions

  1. Prep: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Make the filling: In a bowl, stir together the sweet potato, brown sugar, melted butter, cinnamon, nutmeg, ginger, vanilla, and salt until smooth.
  3. 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.
  4. Fill: Spoon about 3 tablespoons of filling onto the center of each square, leaving a 1/2-inch border.
  5. 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.
  6. 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.
  7. Bake: Bake for 18-22 minutes, rotating the pans halfway through, until puffed and deep golden brown.
  8. Cool: Transfer to a wire rack and cool for 10 minutes.
  9. Glaze: Whisk the powdered sugar, milk, and vanilla until smooth and drizzle over the warm turnovers.
  10. 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

Find it online: https://thefamilycooking.com/easy-sweet-potato-turnovers/