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Sweet Potato and Gruyre Turnovers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)
- 1 small sweet potato (about 8 ounces), peeled and grated
- 5 ounces Gruyre (about 1 cup)
- 2 teaspoons fresh thyme leaves
- 2 kosher salt and black pepper
- 1 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)
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