Real Simple Big-Batch Sweet Potato and Gruyère Turnovers

Yield: 16 servings
Total Time:
Community Recipe from

Recipe Time

Prep Time:
Total Time: 1 Hour, 45 Minutes


  • 3 large onions
  • 3 pound(s) sweet potatoes
  • 1/4 cup(s) olive oil
  • 24 cup(s) 4 bunches Swiss chard, stems discarded and leaves cut into 1/2-in
  • 4 cup(s) GruyxC3xA8re grated
  • 2 tablespoon(s) fresh thyme leaves
  • kosher salt and black pepper
  • 8 refrigerated rolled piecrusts, each cut in half (to form 16 half-
  • 1 large egg beaten


  1. 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. 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. 3. Divide the vegetable mixture between 2 bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyère, and thyme; season each with 1 ½ teaspoons salt and ½ teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes.
  4. 4. Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about ½ cup per piecrust), leaving a ½-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 the egg.
  5. 5. To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.
  6. 6. To freeze and cook later: Freeze the uncooked turnovers on a parchment-lined 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 a parchment-lined baking sheet at 400° F until golden brown, 30 to 35 minutes.
July 2011

This recipe is a personal recipe added by judyjrfm and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Real Simple Big-Batch Sweet Potato and Gruyère Turnovers Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy