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Sweet Potato and Gruyre Turnovers

Sweet Potato and Gruyre Turnovers Recipe

  • 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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