These sweet potato turnovers with maple glaze are so tasty and easy to make. Think sweet potato casserole meets puff pastry, topped with a simple and sweet maple glaze. Enjoy these sweet potato turnovers for breakfast, brunch or even dessert. They taste great no matter what time of day it is.

Sweet Potato Turnovers with Maple Glaze – Healthyish Foods

I like to enjoy my turnovers with a hot cup of coffee in the morning. There is something about the sweet glaze, flaky buttery crust and savory filling that is so cozy and comforting. You can enjoy these turnovers at room temp, but I prefer to serve mine warm.

For a fun twist, try using pumpkin instead of sweet potato or adding nuts to the filling for an extra punch of flavor and texture.

Looking for more breakfast recipes? Try my blueberry muffin breakfast squares or my baked french toast casserole.

Sweet Potato Turnovers with Maple Glaze – Healthyish Foods
Sweet Potato Turnovers with Maple Glaze – Healthyish Foods

Sweet Potato Turnovers with Maple Glaze

5 from 2 votes
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Ingredients

  • 1 cup smashed sweet potato, I used a heaping cup
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • 1.5 tablespoons brown sugar
  • 1 box puff pastry sheets , I used Pepperidge farm – 2 sheets per box.
  • ¾ cup mini marshmallows

Maple Glaze

  • cup powders sugar , sifted
  • 1 tablespoon 2% milk
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla flavor

Equipment

  • baking tray
  • pot
  • mixing bowl

Instructions 

  • Preheat the oven to 400 degrees.
  • Line a baking tray with parchment paper. Set it aside.
  • Take the puff pastry sheets out of the refrigerator and let them soften for 10 minutes at room temperature.
  • Boil a pot of water and add the peeled and cubed sweet potatoes – I used 2 medium sized sweet potatoes. Cook for about 8-10 minutes or until fork tender.
  • Once cooked, drain the water and add the potatoes to the food processor.
  • Buzz the potatoes until they are smooth and creamy. No lumps.
  • Add the creamy potatoes to a large mixing bowl, Add the brown sugar, cinnamon, nutmeg and combine using a spoon. Stir until well combined.
  • Unfold the puff pastry and cut the sheets into quarters. 2 sheets will get you 8 squares.
  • Scoop about 2 tablespoons of the sweet potato mixture on top of the puff pastry. Add about 6-7 mini marshmallows.
  • Take the corner closest to you and gently fold it up and over the mixture to form a triangle. Press the sides down using a fork to ensure they are well sealed. Repeat this process until all of the puff pastry squares are filled and sealed.
  • Bake for 15 minutes or until they are golden brown and fully cooked.

Prepare the maple glaze:

  • In a small bowl combine the sifted powdered sugar, maple syrup, milk, and vanilla flavoring. Stir until smooth and creamy.
  • Once the turnovers are out of the oven, drizzle them with maple glaze.
  • Serve immediately and enjoy!