Maple Sweet Potato Chorizo Turnovers


Maple Sweet Potato Chorizo Turnovers

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    Maple syrup and sweet potatoes bring a sweet flavor to this otherwise savory egg and chorizo turnover. 

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    Servings and Ingredients

    Serves 4
    ½ c. Hy-Vee vegetable cooking stock
    ¼ c. Hy-Vee Select 100% pure maple syrup
    2 tbsp. Hy-Vee all-purpose flour
    2 tsp. Hy-Vee chili powder
    ½ tsp. Hy-Vee salt
    1 tbsp. Gustare Vita olive oil
    ⅓ c. shallots, chopped
    2 clove(s) garlic, minced
    1 ½ c. 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

    Things To Grab

    • Small bowl
    • Medium skillet
    • Baking sheet
    • Parchment paper
    • Fork


    1. Whisk together vegetable stock, maple syrup, flour, chili powder, and salt in small bowl; set aside.

    2. 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. 

    3. Preheat oven to 425 degrees. 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. Lighlty 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


    530 Calories per serving
    1 turnover each

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 180mg
    • Sodium: 1000mg
    • Total Carbohydrates: 77g
    • Protein: 17g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 6%
    Potassium 10%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021