I was so excited to see sweet potatoes in our CSA share last week (and this week, too! We are in sweet potato overload!). I am not always a huge potato fan but there is nothing better than sweet potatoes in the autumn. Sure, there are the traditional ways to serve them, mashed up or roasted as a side dish, but I was excited to stumble upon a really great recipe that mixed in some other seasonal ingredients as well, and involve pie crusts. What better than a sweet potato and a pie crust!?

In the September issue of Real Simple magazine there was a great piece on swapping dinners with other families, appropriately named “The Great Dinner Swap.” It gives recipes in large quantities that are easy to store and freeze so that you can swap with neighbors or friends. Particularly great for people with large families and busy schedules who don’t have time to make a large meal every night of the week. Fortunately for me, I have neither a large family or a busy schedule, and was able to look up a single portion recipe for one of the meals that caught my eye.

Sweet Potato and Gruyere Turnovers
from Real Simple

2 tablespoons olive oil
1 large onion, chopped
1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)
1 small sweet potato (about 8 ounces), peeled and grated
5 ounces Gruyère (about 1 cup)
2 teaspoons fresh thyme leaves
kosher salt and black pepper
2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)
1 large egg, beaten
green salad, for serving

Heat oven to 400° F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until beginning to soften, 4 to 5 minutes. Add the chard and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a large bowl and fold in the sweet potato, Gruyère, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper. Spread the vegetable mixture on a rimmed baking sheet and let cool for 10 minutes.

Dividing evenly, spoon the sweet potato mixture (about ½ cup) on one side of each half-circle of piecrust, leaving a ½-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover.

Transfer the pies to a parchment-lined baking sheet, brush with the egg, and bake until golden brown, 20 to 25 minutes. Serve with the salad, if desired.

This was so easy and fun to make. The sweet potato and chard part only took a few minutes and I loved making the turnovers and using the pie crust. After sitting in the oven for a little while, it was ready to go! Everything was tender and tasty. We even had some left overs of the turnover filling, which would make a great omelette or pizza topping. The recipe made four turnovers but one was enough, so there were leftovers which could be stored in the fridge for a few days, or frozen for a little while. What a great fall meal!

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