Ingredients:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup unsalted butter, cold and cubed (1 stick)
  • 6 to 8 tablespoons ice water
  • 2 medium sweet potatoes (about 1 pound), peeled and diced
  • ¼ cup brown sugar (light or dark)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • Sugar for sprinkling on top (optional)

Instructions:

  1. In a large bowl, combine the flour, salt, and granulated sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water (6–8 tablespoons) until just combined. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Peel, dice, and boil the sweet potatoes in salted water until tender (about 15 minutes). Drain and mash until smooth.
  3. Mix the mashed sweet potatoes with brown sugar, ground cinnamon, nutmeg (if using), vanilla extract, and a pinch of salt.
  4. Roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out circles of dough. Place roughly one tablespoon of the sweet potato filling onto each circle. Fold the dough over to form a turnover and crimp the edges with a fork to seal.
  5. Preheat the oven to 400°F (200°C). Place the turnovers on a baking sheet lined with parchment paper, brush the tops with beaten egg, and sprinkle with sugar if desired.
  6. Bake for 20–25 minutes or until the turnovers are golden brown. Allow them to cool slightly before serving.