• 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 – I used 2 small-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.
• Take the puff pastry sheets out of 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 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 flaky.

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!