Add some diversity fo your festive dinner menu with sweet potato turnovers. This simple to prepare finger-food will add some flair and great taste to your meal. This recipe involves several simple steps, but by substituting the traditional potato for sweet potato, best cooked in a stock pot, you will be getting a new twist on an old favorite. Add some onions, garlic and cream cheese, and you’ve got a real holiday masterpiece!
1 package mini frozen flaky dough squares
1 large onion, diced
2 tablespoons oil
2 cloves garlic, crushed
1 teaspoon salt
4 Tablespoon cream cheese
2 large sweet potatoes-cooked
- Sauté onions on low flame until soft. Add garlic and sauté for an additional 2 minutes.
- Peel cooked sweet potatoes and mash in a medium size bowl. Add cream cheese, sautéed onion & garlic, and salt. Use a fork to mix ingredients until well combined. Add black pepper to taste.
- Preheat oven to 400°F.
- Remove flaky dough from freezer and allow it to defrost until it is workable. You want to make sure it doesn’t defrost too much since it will become unusable. Place a tablespoon of the sweet potato mixture in the center of each square. Wet the edges of each square slightly before folding the dough diagonally to form a triangle. Use the tines of a fork to seal edges.
- Prick each top with a fork. Place on a parchment paper covered cookie sheet. Bake until golden, approximately 15-20 minutes. Serve hot.