sweet potato and gruyere turnovers

if you're looking for something out-of-the-ordinary, this is definitely for you. at first kris and i didn't know what to think about it, but the more we ate, the more we liked it. a lot.

a few things about the recipe: 1) gruyere is a little over the top expensive here right now, so i decided to use jarlsberg instead. this tasted great, except that i decided at the last minute to double the batch and so i didn't quite have enough of the cheese. this would have enhanced the flavor quite a bit more.

2) while it was all very good, i wanted it to be fantastic. i think when i make it again, i'll add some baked apples sprinkled with a little bit of nutmeg. i really think this will bump it up to the fantastic notch.

3) the recipe doesn't call for cooking the sweet potatoes first. they got cooked just fine from being in the oven, but i think i would have liked them more done. the consistency changes quite a bit when they're more done. so when i make it next i'll cook the sweet potatoes a day in advance and then shred the cooked potatoes.

4) the recipe calls for buying refrigerated pie crusts. wha? i just used my favorite pie crust recipe which i'll add as it's own post to make it easier.

okay, finally ready for the recipe? sheesh!

i got it from real simple, by the way.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.