Sweet Potato Turnover


  • 20-oz. can sweet potatoes, or 4 c. cooked sweet potatoes
  • 1/2 c. turbinado sugar
  • 1/4 tsp. sea salt
  • 1 tsp. coriander
  • 2 tsp. vanilla


  • 2 c. unbleached white flour
  • 1/4 c. wheat germ
  • 1 tsp. sea salt
  • 1/2 c. canola oil
  • 1/2 c. hot water


  1. To make filling, rinse canned sweet potatoes, and drain well. Mix all filling ingredients together and mash until smooth. Set aside.
  2. To make dough, combine all dry ingredients, and mix. Add canola oil and hot water. Mix well with a flour blender or fork. Divide into 12 balls.
  3. To make turnovers, flatten and shape each ball into a 5-inch circle. Place about 1+1/2 tablespoonsful of filling in the middle, fold over and seal edges tightly. Place on oil-sprayed cookie sheet. Prick pastry with fork. Bake at 420 degrees F for 12 – 15 minutes.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.