If you’re on the hunt for a cozy, delightful treat that balances sweet, nutty, and warmly spiced flavors, look no further than this Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe. These turnovers are packed with luscious orange-scented sweet potato filling, enriched with the creamy depth of tahini, and brightened up by fragrant spices. Each flaky, buttery turnover offers a magical combination of texture and taste that feels like a comforting hug in every bite. Whether for a brunch gathering or a special snack, this recipe brings an inviting twist to traditional turnovers that you’ll want to share and make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in how simple yet thoughtfully chosen the ingredients are. Each one plays a key role, from creating that perfectly flaky dough to delivering the tender, flavorful filling that makes these turnovers unforgettable.
- All-purpose flour: The foundation of the dough, giving structure and tenderness.
- Salt: Enhances the dough’s flavor and balances the sweetness.
- Granulated sugar: Adds subtle sweetness to the pastry and topping.
- Cold unsalted butter: Essential for a flaky, buttery crust, kept cold for perfect texture.
- Brown butter: Adds a nutty depth to the dough with caramel-like richness.
- Ice water: Binds the dough just enough without toughness.
- Mash sweet potato: The vibrant, naturally sweet filling base with creamy texture.
- Brown sugar: Deepens the sweetness and helps balance spices.
- Ground cinnamon, cardamom, ginger, nutmeg: A warm spice blend that fills each turnover with comforting aroma and flavor.
- Vanilla extract: Adds a smooth sweetness that complements the spices.
- Orange zest and fresh orange juice: Bright citrus notes to keep the filling lively and fresh.
- Tahini: Creamy, slightly bitter sesame paste that adds complexity.
- Chia seeds: A subtle crunch and nutritional boost.
- Egg & water (egg wash): For that beautiful golden glaze on top.
- Black sesame seeds and extra granulated sugar: For a sweet and crunchy finish on each turnover.
How to Make Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe
Step 1: Prepare the Brown Butter
Start by melting unsalted butter in a skillet and carefully cooking it until it turns a gorgeous golden-brown with a nutty aroma. This step adds incredible depth to the dough. Strain and chill it so you can cube it later for mixing into the pastry.
Step 2: Make the Dough
Combine the flour, salt, and sugar, then incorporate the cold butter cubes and brown butter using a pastry cutter until the mixture looks like small peas. Keeping everything cold is crucial here to achieve a crisp, flaky texture in your turnovers.
Step 3: Bring the Dough Together
Add ice water slowly, tossing gently until the dough just holds together. Avoid overworking it to keep your pastry tender. Form it into two disks, wrap them tightly, and refrigerate for at least an hour to let the gluten rest and the dough firm up.
Step 4: Make the Spiced Filling
Mix the mashed sweet potato with brown sugar, spices, vanilla, orange zest, orange juice, tahini, and chia seeds. This filling is the soul of the dish, perfectly balancing sweetness, spice, and a hint of citrusy brightness. Chill it while the dough rests for easy handling later.
Step 5: Shape the Turnovers
Roll out one dough disk into a rectangle, slice into rectangles, and spoon the filling onto one half. Fold over, moisten edges, and seal by pressing with a fork. This simple technique ensures your filling stays perfectly enclosed during baking.
Step 6: Apply the Egg Wash and Toppings
Brush each turnover with an egg wash for a glossy, golden finish. Sprinkle with granulated sugar and black sesame seeds to add a touch of sweetness and crunch that’s simply irresistible.
Step 7: Bake to Perfection
Bake at 400°F for 20–23 minutes until they are golden and beautifully puffed. Rotate during baking for even color. For extra crisp bottoms, try using a preheated baking stone or inverted tray.
Step 8: Optional Freezing Step
If you want to enjoy these turnovers later, flash-freeze them before baking and store frozen. You can bake directly from frozen, just add a few extra minutes to the timer. Dough disks also freeze well for up to a month.
How to Serve Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe
Garnishes
These turnovers shine on their own, but a sprinkle of fresh orange zest or a light dusting of powdered sugar can add a fresh burst of flavor and lovely visual appeal. A dollop of creamy yogurt or whipped cream on the side is also divine.
Side Dishes
Pair these sweet potato turnovers with a fresh, crisp salad or a simple cucumber-yogurt raita to balance the richness. They’re perfect alongside a warm mug of spiced tea or coffee to round out your snack or brunch.
Creative Ways to Present
Serve the turnovers on a rustic wooden board with small bowls of extra tahini, honey, or fruit preserves. You could also cut them into bite-sized pieces for a fun appetizer or party platter that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Keep leftover turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Reheat gently in an oven to refresh their crispness and warm the filling evenly.
Freezing
This Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe freezes beautifully. After assembling, freeze on a tray before transferring to containers. Store dough disks wrapped tightly in plastic. This way, you can enjoy fresh-baked turnovers anytime with minimal effort.
Reheating
Reheat turnovers in a 350°F oven for about 10 minutes to bring back their golden crispness without drying out the filling. Avoid microwaving if possible to maintain the perfect flaky texture.
FAQs
Can I use canned sweet potato instead of homemade?
Absolutely! Just make sure it’s unsweetened and drained if necessary. Homemade baked or steamed sweet potatoes do offer fresher taste and texture, but canned is a handy shortcut that works well in this recipe.
Is it possible to make the dough vegan?
Yes, you can substitute the butter with a firm plant-based alternative and replace the egg wash with a mixture of plant milk and maple syrup to get a similar golden finish. The filling itself is already vegan-friendly except for the egg wash step.
How spicy is the filling?
The spices here are warm and aromatic rather than hot or pungent. Cinnamon, cardamom, ginger, and nutmeg create a cozy backdrop without overwhelming heat, making the turnovers perfect for all palates.
Can I prepare the filling ahead of time?
Definitely! The filling can be made and refrigerated a day in advance, which actually allows the flavors to meld beautifully. Just give it a good stir before assembling your turnovers.
What’s the best way to roll out the dough without it sticking?
Lightly flour your work surface and rolling pin, and handle the dough gently. If it gets too soft, pop it back into the fridge for a bit to firm up. This will make rolling and cutting much easier and prevent sticking.
Final Thoughts
This Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe brings something truly special to the table — a blend of flavors and textures that feel both comforting and innovative. I can’t wait for you to make these and enjoy the warm aromas that fill your kitchen. Once you try them, I’m sure they’ll become a beloved staple in your baking repertoire.
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Sweet Potato Turnovers with Orange, Tahini, and Spiced Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 turnovers
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Turnovers are a deliciously flaky pastry filled with a spiced sweet potato mixture, enhanced with warm spices, citrus zest, and tahini. Perfect as a cozy dessert or a sweet snack, they combine a buttery crust with a luscious, aromatic filling. The turnovers are baked to a golden perfection, topped with a crunchy sugar and black sesame seed topping for added texture and flavor.
Ingredients
Dough
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 3 tablespoons brown butter, chilled and cubed
- 6–8 tablespoons ice water
Filling
- 2 cups mashed sweet potato (from about 2 medium baked or steamed)
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 small orange)
- 1 tablespoon fresh orange juice
- 2 tablespoons tahini
- 1 tablespoon chia seeds
Topping
- 1 large egg + 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for topping)
- 1 teaspoon black sesame seeds
Instructions
- Make Brown Butter: Begin by heating 4 tablespoons of unsalted butter in a skillet over medium heat. Watch closely as the foam subsides; you want a golden-brown color and a nutty aroma. Once browned, strain the butter and chill it until firm, then cube it.
- Prepare Dough: In a large bowl, whisk together the flour, salt, and granulated sugar. Add the cold unsalted butter cubes and chilled brown butter. Use a pastry cutter to cut the butter into the flour mixture until it resembles pea-sized crumbs. Keeping ingredients cold is essential for flaky results.
- Form Dough: Gradually add ice water, one tablespoon at a time, tossing gently until the dough starts to come together without getting tough. Form into a ball, divide in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make Filling: In a bowl, combine mashed sweet potato, brown sugar, cinnamon, cardamom, ginger, nutmeg, vanilla extract, orange zest, orange juice, tahini, and chia seeds. Mix thoroughly and chill while the dough rests.
- Assemble Turnovers: Preheat oven to 400°F (205°C) and line baking sheets with parchment paper. On a floured surface, roll out one disk of dough into a 12 x 10 inch rectangle. Cut into six rectangles measuring approximately 5 x 4 inches. Spoon about 2 tablespoons of filling onto one half of each rectangle. Brush edges with water, fold over to form triangles, and press edges with a fork to seal.
- Apply Topping: Whisk egg with water to create an egg wash. Brush over each turnover. Sprinkle granulated sugar and black sesame seeds on top for texture and sweetness.
- Bake: Place baking sheets in the oven and bake for 20–23 minutes, turning halfway through for even browning. Bake until turnovers are deep golden with a toasty aroma. For an extra crispy bottom, bake on a preheated baking stone or inverted baking tray.
- Freezing Instructions: To freeze assembled turnovers, flash-freeze them on a tray, then transfer to a container. Bake from frozen by adding 5–7 minutes to baking time. To freeze dough, wrap dough disks tightly in plastic and store up to 1 month.
Notes
- Keeping the butter and dough cold is critical for flaky pastry layers.
- Use a skillet to brown butter carefully, watching to prevent burning.
- If sweet potatoes are not baked, steaming properly works well for mashing.
- Freezing assembled turnovers before baking saves time for future use.
- Chia seeds add nutritional value and texture but can be omitted if desired.
- Using a baking stone or inverted tray enhances the crust crispness on the bottom.
