ads/auto.txt Recipe: Perfect Sweet Potato and Gruyere Turnovers

Recipe: Perfect Sweet Potato and Gruyere Turnovers

Delicious, fresh and tasty.

Sweet Potato and Gruyere Turnovers.

You can have Sweet Potato and Gruyere Turnovers using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sweet Potato and Gruyere Turnovers

  1. Prepare 3 large of onions.
  2. You need 3 lb of sweet potatoes.
  3. Prepare 1/4 cup of olive oil.
  4. You need 4 of bunches Swiss Chard, stems discarded and leaves cut into 1/2-inch strips (about 24 cups).
  5. It's 1 lb of Gruyere, grated (4 cups).
  6. It's 2 tbsp of fresh thyme leaves.
  7. It's 1 of as needed kosher salt and black pepper.
  8. It's 8 of refrigerated rolled pie crusts, each cut in half (to form 16 half-circles).
  9. It's 1 large of egg, beaten.

Sweet Potato and Gruyere Turnovers instructions

  1. In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl..
  2. Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions between the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring until wilted, 5 to 7 minutes..
  3. Divide the vegetable mixture between two bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyere, and thyme; season each with 1 1/2 teaspoons salt and 1/2 teaspoons black pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes..
  4. Dividing evenly, spoon the mixture onto one side of each half-circle of pie rust (about 1/2 cup per piecrust), leaving a 1/2-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover and brush with egg..
  5. If for tonight - bake the turnovers on a parchment-lined baking sheet at 400*F until golden brown, 20 to 25 minutes..
  6. To freeze and cook later - freeze the uncooked turnovers on a parchment-lend baking sheet just until firm, 15 to 20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on parchment-lined baking sheet at 400*F until golden brow, 30 to 35 minutes..