Sweet Potato Turnovers
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.
About this recipe
Enjoy these sweet potato turnovers with a hot cup of coffee in the morning. There is something about the sweet glaze, flaky buttery crust, and savory warm filling that is so cozy and comforting. You can also enjoy these turnovers at room temp, but I prefer to serve mine warmed.
Be sure to remove the puff pastry from the refrigerator and let it sit for 10 minutes before unrolling. Letting it rest will allow it to soften, and make it easier to work with. Once the puff pastry has softened, unroll both sheets and cut them into quarters. This recipe makes 8 turnovers.
Also, make sure to blend the sweet potato until it is smooth and creamy, no lumps. You’ll want to make sure the spices and brown sugar we evenly distributed throughout the sweet potato mixture. I used about 2 tablespoons of sweet potato mixture per turnover.
Option to add mini marshmallows to this recipe as well. The mini marshmallows remind me of sweet potato casserole, which is always such a delicious dish. Simply, add 6-7 mini marshmallows to each puff pastry before sealing them closed.
As a final step, you will seal the puff pastries closed and press the edges with a fork. Brush the turnovers with egg wash to get a golden brown, flaky crust. Drizzle the turnovers with the maple glaze and enjoy.
This sweet potato turnovers recipe makes 8 turnovers. Please see below for the nutritional information. The nutritional information reflects the turnovers and the maple glaze.
Store any leftovers in the refrigerator in an airtight container. Reheat in the microwave for 10-20 seconds. You can also enjoy these turnovers at room temperature as well. Looking for more breakfast recipes? Try my baked french toast casserole. It’s sweet and delicious.
Sweet Potato Turnovers with Maple Glaze
- 1 cup sweet potato
- 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
- ⅔ cup powdered sugar, sifted
- 1 tablespoon 2% milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla flavor
- baking tray
- mixing bowl
- 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.
- Brush the pastries with the egg wash.
- Bake for 15 minutes or until the turnovers 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!