Recipe: Sweet Potato Turnovers

SWEET POTATO TURNOVERS

"My family refused to eat sweet potatoes as a side dish, so I decided to serve them in tempting turnovers." - Doreen K. of Roslyn, Pennsylvania.

FOR THE FILLING:
2 cups mashed sweet potatoes (without added milk and butter)
1 (20 ounces) can crushed pineapple, drained
1 1/4 cups sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

FOR THE PASTRY:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter-flavored shortening
5 to 6 tablespoons cold water
Milk and additional sugar

TO PREPARE THE FILLING:
In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool.

TO PREPARE THE PASTRY:
Combine flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 12 portions. On a floured surface, roll each portion into a 6-inch circle.

Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top.

Bake at 425 degrees F for 15-20 minutes or until golden brown.

Makes 12
Source: Taste of Home magazine