Name: Sweet Potato Turnovers with Sweet Kraut
Yield: Serves 6
Ingredients: 1 large sweet potato, peeled and chopped into 1-inch chunks; 1/2 cup packed light brown sugar; 3 tablespoons vegan butter; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 1 tablespoon olive oil; 2 cups thinly sliced red cabbage (approximately 1/4 head, outer leaves and stem removed); 1/4 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; Pinch of ground allspice; Pinch of ground cloves; 1 cup sweet Riesling; 1 cup all-purpose flour, plus more for dusting; 1 tablespoon vegan butter, cold; 1 tablespoon vegan shortening, cold; 2 tablespoons granulated sugar; 1 tablespoon olive oil; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground allspice

Vegan sweet potato turnover with sweet kraut broken open on a wooden surface.

Sweet Potato Turnovers with Sweet Kraut

I get no greater satisfaction than knowing we've snuck some sweet potatoes and red cabbage onto the dessert menu at Vedge. This dish was originally inspired by a trip to the Czech Republic, where I enjoyed plum dumplings dusted in powdered sugar and served with vegan sour cream. Here, we fill our turnovers with candied whipped sweet potato, and the kraut garnish offers a nice bright note from the sweet Riesling. If you want to go all out, try serving them with a dollop of vegan sour cream whipped with a little powdered sugar and orange zest.

Recipe notes

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