September Recipes

Maple Sweet Potato Chorizo Turnovers

Plate of Maple Sweet Potato Chorizo Turnovers
Hands On:
30 minutes
Total Time:
45 minutes


  • ½ cup Hy-Vee vegetable cooking stock
  • ¼ cup Hy-Vee Select 100% pure maple syrup
  • 2 tbsp Hy-Vee all-purpose flour
  • 2 tbsp Hy-Vee chili powder
  • ½ tsp Hy-Vee salt
  • 1 tbsp Gustare Vita olive oil
  • ⅓ cup shallots, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups sweet potatoes, peeled and chopped
  • 3 strips Johnsonville chorizo sausage, crisp cooked and chopped; divided
  • 3 Hy-Vee large eggs, scrambled
  • 1 (13.8-oz.) can Hy-Vee refrigerated pizza crust
  • 1 Hy-Vee large egg, lightly beaten
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Whisk together vegetable stock, maple syrup, flour, chili powder, and salt in small bowl; set aside.
Heat oil in a medium skillet over medium heat. Add chopped shallots and garlic; cook until translucent. Stir in sweet potatoes; cook for 2 minutes or until tender. Whisk in stock mixture; cook and stir until thickened. Stir in 2 strips chopped chorizo and scrambled eggs. Remove from heat; cool.
Preheat oven to 425°. Line a baking sheet with parchment paper. Roll pizza crust to a 12-inch square; cut evenly into 4 squares. Evenly spoon sweet potato mixture onto the center of each square. For each turnover, fold one corner of dough over filling to form a triangle. Crimp edges of turnovers with a fork to seal. Place on prepared baking sheet. Cut slits in tops to vent. Lightly brush with beaten eggs and sprinkle with remaining 1 strip chopped chorizo. Bake 15 minutes or until golden brown. Cool slightly before serving.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 180mg 60%
Sodium: 1000mg 43%
Total Carbohydrate: 77g 28%
Dietary Fiber: 11g 39%
Sugars: 22g 44%
Protein: 17g 34%

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