Sweet Potato-Mushroom Turnovers

It's been forever since I posted an actual recipe on here. I made these Sweet Potato-Mushroom Turnovers on our "polar vortex" day-off yesterday, also know as my baby holiday. 

Sweet Potato-Mushroom Turnovers
Makes 4 turnovers 

1 package frozen puff pastry, thawed
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
Olive Oil
Salt & Pepper
Smoked paprika
1 8 ounce package cremini or baby bella mushrooms, sliced
2 tbsp butter
1 tsp dried thyme
1 tbsp chopped fresh parsley
1 - 1 1/2 cups heavy cream
1 egg

Preheat your oven to 350 degrees. Spread the sweet potato cubes onto a large baking sheet and drizzle with olive oil, salt and pepper and smoked paprika. You don't need too much olive oil, you don't want the potatoes to be oily. Roast for 30 minutes, tossing halfway through.

While the sweet potatoes are roasting, saute the mushrooms in the butter and a tbsp or so of olive oil over medium-high heat. Season them with salt, pepper and dried thyme. Once the mushrooms are dark and caramelized, add the parsley and saute for another minute. (If you have a little white wine, deglaze your pan with the wine at this point. I used a teensy bit of water, maybe 2 tbsp.) Then turn the heat to low and add the cream. Let the mushroom and cream mixture bubble very gently for a few minutes while you take the sweet potatoes out. Add the sweet potatoes to the mushroom/cream mixture and let everything thicken up together. (I used entirely too much olive oil when roasting the sweet potatoes because I didn't want them to stick to the pan. However, to keep the mixture from being oily, I actually patted the sweet potatoes down with paper towels before I added them to the mushrooms.)

Wipe down your baking sheet and line it with parchment paper. (Obviously you can use a clean one, but Brian does all the dishes and I attempt to keep them to a minimum.) Take each square of puff pastry and cut it in half diagonally, then spoon the sweet potato-mushroom filling onto half of the pastry. I probably used 3/4-1 cup of filling per turnover. Seal the edges by crimping with a fork, poke a couple holes in the top, then brush an egg wash (egg whisked with a little water) over the whole turnover. Make 4 turnovers- I had extra filling, which I ate as an afternoon snack.

Bake the turnovers until golden brown on top, about 35-40 minutes. They will reheat well in the oven.