Dinner Tonight: Sweet Potato and Gruyère Turnovers

Name: Dinner Tonight: Sweet Potato and Gruyère Turnovers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 egg; 1 Tbsps fresh thyme leaves; 113 grams Gruyère, grated; 3 servings kosher salt and black pepper; 59 milliliters olive oil; 1 medium onion, grated; 2 refrigerated rolled piecrusts; 340 grams sweet potatoes, peeled and grated; 1 bunch Swiss chard, stems discard and leaves chopped

You can never have too many main course recipes, so give Dinner Tonight: Sweet Potato and Gruyère Turnovers Head to the store and pick up rolled piecrusts, thyme leaves, sweet potatoes, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Adjust oven rack to middle position and preheat to 400°F.

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Oven

Pour the oil into a medium saucepan and heat on medium high until shimmering.

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Cooking Oil

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Sauce Pan

Add the onion, and cook, stirring frequently, until soft, about 8 minutes.

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Onion

Add the swiss chard, and cook until wilted, about 5 minutes.

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Swiss Chard

Transfer mixture to a large bowl.

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Bowl

Mix in the grated sweet potatoes, Gruyère, fresh thyme, 1/2 teaspoon salt, and pinch of black pepper.

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Sweet Potato

Black Pepper

Fresh Thyme

Gruyere

Salt

Let cool for a few minutes.

Cut the pie crusts in half, so you have four half circles. Spoon about 1/2-cup of the sweet potato mixture on one side of each half circle, leaving 1/2-inch border. Fold the dough over and crimp the sides. Using a knife, slice three openings on the top of the turnover. Repeat with the other three half circles.

Ingredients you will need

Sweet Potato

Pie Crust