Sweet Potato Turnovers With Sweet Kraut Recipe

Name: Sweet Potato Turnovers With Sweet Kraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato, peeled and chopped into 1-inch chunks; 1/2 cup packed light brown sugar; 3 tablespoons vegan butter; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 1 tablespoon olive oil; 2 cups thinly sliced red cabbage (approximately 1/4 head, outer leaves and stem removed); 1/4 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; Pinch of ground allspice; Pinch of ground cloves; 1 cup sweet Riesling; 1 cup all-purpose flour, plus more for dusting; 1 tablespoon vegan butter, cold; 1 tablespoon vegan shortening, cold; 2 tablespoons granulated sugar; 1 tablespoon olive oil; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground allspice

Servings: persons

1 large sweet potato, peeled and chopped into 1-inch chunks
1/2 cup packed light brown sugar
3 tablespoons vegan butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 tablespoon olive oil
2 cups thinly sliced red cabbage (approximately 1/4 head, outer leaves and stem removed)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground cloves
1 cup sweet Riesling
1 cup all-purpose flour, plus more for dusting
1 tablespoon vegan butter, cold
1 tablespoon vegan shortening, cold
2 tablespoons granulated sugar
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice

1
1. To make the sweet potato filling, bring a medium pot of salted water to a boil over high heat. Boil the sweet potato chunks just until tender, about 10 minutes.
2
2. Drain the potatoes, reserving 1/4 cup of the cooking water.
3
3. Transfer the hot potatoes and reserved cooking water, the brown sugar, vegan butter, vanilla, and salt to a medium bowl. Beat with a hand mixer until totally smooth, then set aside to fully cool.
4
4. Meanwhile, make the sweet kraut. Heat the oil in a medium saute pan over medium heat. Add the cabbage and allow it to start to sear for about 3 minutes, then add the brown sugar and spices. Let the sugar start to melt with the cabbage juice for another 3 minutes, then add the Riesling. Allow the cabbage to cook down and steam itself for another 8 to 10 minutes. The cabbage will now be dark pink instead of purple. Remove the pan from the heat and let it cool fully.
5
5. While the potatoes and kraut are cooling, make the turnover crust. Pulse together the flour, vegan butter, and vegan shortening until it looks chunky and sandy. Add the sugar, olive oil, cinnamon, salt, and allspice and pulse again. While pulsing, slowly drizzle in 2 to 3 tablespoons cold water, little by little-just until a loose dough ball is formed and spins around the bowl of the food processor. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes or up to 2 days.
6
6. Preheat the oven to 400u00b0F. Line a sheet pan with parchment paper.
7
7. On a work surface dusted with flour, roll out the dough to 1/4 inch thick. Use a 4-inch-wide circle cutter to stamp out the turnover shells. Place 1 heaping tablespoon of the sweet potato filling in the center of each dough circle. Bring the edges of the circle together, forming a half circle, and pinch them together tightly. Use a fork to crimp the edges of the seal. Arrange the turnovers on the prepared sheet pan.
8
8. Bake the turnovers until golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Arrange on serving dishes with the sweet kraut and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large sweet potato, peeled and chopped into 1-inch chunks, 1/2 cup packed light brown sugar, 3 tablespoons vegan butter, 1 1/2 teaspoons pure vanilla extract, and more.

Yes, Sweet Potato Turnovers With Sweet Kraut falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Turnovers With Sweet Kraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions