Savory Sweet Potato Turnovers


Here's a deliciously different way to serve sweet a filling in flaky puff pastry turnovers.  Be sure to serve them at your next gathering.  They take a little time, but they're worth it!

  • Thaw: 40 minutes
  • Cook: 15 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 12
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4 6



  • 1 egg, beaten

  • 1 tbsp. water

  • 1 tbsp. olive oil

  • 4 medium green onions, chopped (about 1/2 cup)

  • 1 tbsp. minced garlic

  • 2 tbsp. chopped fresh thyme leaves

  • 1 can (about 15 ounces) cut canned sweet potato in heavy syrup, drained

  • 3 tbsp. butter

  • 1 tsp. ground nutmeg

  • 1 tbsp. chopped fresh parsley leaves

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 12 fresh parsley leaves


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork and set it aside.

  2. Heat the oil in a 10-inch skillet over medium heat. Add the green onions, garlic and thyme and cook until tender. Add the potatoes and heat through. Add the butter and nutmeg and mash the sweet potatoes until they're almost smooth. Remove the skillet from the heat and stir in the parsley. Set the mixture aside.

  3. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 13 1/2 x 9-inch rectangle. Cut the rectangle into 6 (4 1/2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet. Spoon about 2 tablespoons sweet potato filling in the middle of each square. Fold the square in half to form a triangle. Press the edges to seal and place the triangles on an ungreased baking sheet.

  4. Brush the pastries with the egg mixture and place a parsley leaf on each.  Brush with the egg mixture.

  5. Bake for 20 minutes or until the pastries are golden. Let the pastries cool on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

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Submitted by:
Date: 5/14/2008

5 star rating


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