Sweet Potato Turnovers with Maple Glaze
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 maple glaze. Enjoy these sweet potato turnovers for breakfast, brunch, or even dessert. They taste great no matter what time of day it is.
I’m a big fan of sweet potato recipes like my Healthy Sweet Potato Pancakes and Candied Sweet Potatoes. Sweet, nutritious, and versatile, these starchy root vegetables are one of my favorite ingredients! And while they’re great served plain, one of my absolute favorite ways to use them is in sweet potato puff pastry turnovers.
There’s just something about the sweet glaze, flaky buttery crust, and savory warm filling that is so cozy and comforting. You can enjoy these potato turnovers at room temperature. However, I highly recommend serving them warm, ideally with a cup of hot coffee.
Impressive in appearance, they’re fancy enough for holiday brunches or dinners yet easy enough for an everyday recipe. They’re also a great way to use up leftover potatoes you may have on hand from a Thanksgiving feast!
I recommend making a large batch so you can enjoy them for breakfast, brunch, lunch, and dinner. The only problem is they’re so tasty they never last long!
Recipe Ingredients
For the Sweet Potato Turnovers
- Sweet Potatoes – The star of the show! You’ll need 1 cup of mashed sweet potato, which equals about 2 medium-sized potatoes.
- Spices – Ground cinnamon and nutmeg add warmth and extra sweetness to the filling similar to pumpkin pie.
- Brown Sugar – This sweetens the filling and adds a maple syrup taste.
- Puff Pastry Sheets – Look for these in the refrigerated section of your local grocery store.
- Mini Marshmallows – These are optional but highly recommended and make the turnovers taste like sweet potato casserole!
- Egg – Combined with water, whisked eggs are brushed over the pastries, creating a golden, flaky exterior.
For the Maple Glaze
- Powdered Sugar – Also known as confectioner’s sugar, this sweetens the glaze. Do not substitute granulated sugar, or the mixture will be grainy!
- Milk – For the best taste and texture, I recommend using 2% milk.
- Maple Syrup – This enhances the sweetness and adds a rich maple taste.
- Vanilla Extract – Use pure vanilla extract to add delicious vanilla flavor that balances the maple syrup nicely.
How to Make Sweet Potato Turnovers
- Prepare. Before you begin, preheat your oven to 400 degrees Fahrenheit. Then, line a baking tray with parchment paper, and set it aside.
- Boil the potatoes. Bring a large pot of water to a boil. Then, add the sweet potato cubes, and cook until they’re fork-tender.
- Blend the potatoes. Drain the water, and transfer the potatoes to a potato ricer or masher. Mix until the potatoes are smooth and creamy. You shouldn’t have any lumps!
- Combine the filling ingredients. Add the brown sugar, cinnamon, and nutmeg. Stir to combine.
- Prepare the puff pastry. Soften the puff pastry sheets at room temperature. Then, unfold them, and cut each sheet into quarters, creating eight equal-sized squares.
- Fill the pastry. Scoop about two tablespoons of the sweet potato mixture on top of the puff pastry. Add six to seven mini marshmallows on top, if desired.
- Wrap. Gently fold a corner of the puff pastry over the filling, creating a triangle. Use a fork to press the edges down and create a seal. Repeat, sealing all the puff pastry squares.
- Top. Arrange the potato turnovers on the prepared baking sheet, leaving space between each piece. Brush the egg wash evenly on top.
- Bake. Transfer the baking sheet to the oven, and bake just until the turnovers are golden brown and flaky.
- Prepare the glaze. While the turnovers bake, whisk the ingredients for the glaze in a bowl until smooth.
- Serve. Drizzle the glaze over the warm turnovers, and enjoy!
Frequently Asked Questions
How long do sweet potato turnovers last? Store leftover turnovers in an airtight container in the fridge for two to three days.
Can I freeze this recipe? Yes! I recommend omitting the glaze if you plan on freezing this recipe. Once cooled, you can transfer the turnovers to an airtight container, and freeze for up to two months.
How should I serve sweet potato puff pastry turnovers? You can enjoy this recipe at room temperature. However, I prefer to serve it warm, reheating leftovers in the microwave for 10-20 seconds. They’re great on their own with a cup of coffee for breakfast. However, you can also serve them as a side dish or dessert alongside your favorite main courses of holiday meals.
Sweet Potato Turnovers with Maple Glaze
Equipment
- 1 baking tray
- 1 pot
Ingredients
- 1 cup sweet potato, peel, cube, boil and mash (about 2 potatoes)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1.5 tablespoons brown sugar
- 1 box puff pastry sheets, Pepperidge Farm, 2 sheets per box
- ¾ cup mini marshmallows
- 1 egg + 1 tablespoon water for the egg wash, brush over the sealed puff pastry
Maple Glaze
- ⅔ cup powdered sugar, sifted
- 1 tablespoon 2% milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla flavor
Instructions
Make the Turnovers
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Set it aside.
- Boil a pot of water and add the peeled and cubed sweet potatoes. Cook for about 8-10 minutes or until fork tender. Once fork tender, drain the water and add the potatoes to a potato ricer or masher. You'll want the potatoes 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.
- Remove the puff pastry sheets from the refrigerator and let them soften for 10 minutes at room temperature. Unfold the puff pastry and cut the sheets into quarters. 2 sheets will yield 8 squares.
- Add roughly 2 tablespoons of the sweet potato mixture on top of the puff pastry. Followed by 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. Add the sealed turnovers to the prepared baking tray lined with parchment paper.
- Brush the tops with egg wash and bake for 15 minutes or until the turnovers are golden brown and flaky.
Prepare the Maple Glaze
- In a small bowl, combine the sifted powdered sugar, maple syrup, milk, and vanilla extract. Stir until smooth and creamy. Once the turnovers are out of the oven, drizzle them with maple glaze. Serve immediately and enjoy!
2 Comments on “Sweet Potato Turnovers with Maple Glaze”
A keeper. Easy, versatile and delicious. I baked the potatoes ahead of time and they were ready to go when it was time to make the recipe. Thank you for this one!
As a first timer making tofu, I was apprehensive but had an open mind. This recipe was SO GOOD, and Sarah’s directions were really easy to follow! The flavor was so tasty with just the right amount of heat! I’ll definitely mark this recipe as a favorite!