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Sweet Potato Turnover Recipe

This sweet potato turnover recipe is a cozy, handheld treat made with buttery pastry and a spiced sweet potato filling. It's perfect for fall, but honestly, I make it year-round. The flaky crust wraps around creamy mashed sweet potatoes blended with cinnamon, nutmeg, and a hint of brown sugar. Whether baked or fried, each bite is warm, comforting, and lightly sweet—just right for breakfast, dessert, or a snack. These turnovers are easy to make, freezer-friendly, and great for holiday gatherings or meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert/Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 medium sweet potatoes about 1 pound, peeled and cubed​
  • 2 tablespoons brown sugar​
  • 1 teaspoon ground cinnamon​
  • 1/2 teaspoon ground nutmeg​
  • 1/2 teaspoon vanilla extract​
Pinch of salt​
  • For the Turnovers:
  • 1 package 14 ounces puff pastry sheets, thawed
  • 1 egg beaten (for egg wash)​
For the Glaze (Optional):
  • 1/2 cup powdered sugar​
  • 1 tablespoon maple syrup​
  • 1-2 teaspoons milk adjust for consistency​
  • 1/4 teaspoon vanilla extract​

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Potato masher or fork​
  • Knife
  • Pastry brush

Method
 

Preparing the Filling
  1. Cook the Sweet Potatoes: Place the cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 10-15 minutes.​
  2. Mash and Season: Drain the potatoes and transfer to a mixing bowl. Mash until smooth. Stir in brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mix well to combine.​
Assembling the Turnovers
  1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface and cut each sheet into four equal squares, yielding eight squares total.​
  2. Fill the Pastry: Place about 2 tablespoons of the sweet potato filling in the center of each pastry square.​
  3. Seal the Turnovers: Fold each pastry square diagonally to form a triangle, enclosing the filling. Press the edges together firmly and crimp with a fork to seal.​
  4. Apply Egg Wash: Place the turnovers on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden, glossy finish.​
Baking
  1. Bake: Bake the turnovers in the preheated oven for 12-15 minutes, or until they are puffed and golden brown.​
  2. Cool: Remove from the oven and let them cool slightly on a wire rack.​
Adding the Glaze (Optional)
  1. Prepare the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.​
  2. Drizzle Over Turnovers: Once the turnovers have cooled slightly, drizzle the glaze over the top.​

Notes

I always make sure the sweet potatoes are well-mashed and smooth before adding the spices and sweetener. It gives the filling a creamy texture that pairs so well with the flaky crust.
If the dough feels too soft to handle, I chill it for a few minutes before shaping the turnovers. Brushing the tops with an egg wash makes them beautifully golden after baking.
I sometimes drizzle a simple glaze on top if I want to dress them up for guests. These turnovers also freeze well before or after baking, which makes them super convenient for busy days.