Add in grated sweet potato and heat through. This recipe uses only 1/2 a pound of ground beef and 1/2 average sweet potato for 4 turnovers. Since most grocery stores sell beef in 1 pound packages, plan to use the other 1/2 pound (and 1/2 sweet potato) in another recipe, or make double the filling recipe and freeze it to use later.
Use 1/2 a sheet of puff pastry for each turnover, place the filling to one side and top with a handful of shredded cheddar. Brush the edges of the pastry with milk, water, or an egg wash and fold the pastry over, pressing the edges to seal. You can also brush the top of the pastry with whatever liquid you are using to make it a little glossy; there is no need to cut steam vents.
Savory Beef and Sweet Potato Turnovers
adapted from Real Simple
makes 4 turnovers
1 tbsp olive oil
1/2 lb ground beef
2 cloves garlic, minced
1 small or 1/2 medium sweet potato, grated
2 cups baby spinach
kosher salt and black pepper
2 sheets frozen puff pastry, thawed, halved
1/2 cup grated Cheddar
Heat oven to 400° F.
Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon until no longer pink, 3 to 4 minutes; stir in the garlic. Add the sweet potato, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss to combine.
Dividing evenly, spoon the beef mixture onto one side of each piece of puff pastry, leaving a 1/4 inch border. Brush the border with milk, water, or egg wash. Top with the cheese, fold the dough over the filling, and press firmly to seal. If you wish, brush the top with milk, water, or egg wash.
Transfer the turnovers to a parchment-lined baking sheet and bake until golden brown, 20 to 25 minutes.