Sweet Potato Turnovers

• 2 cups mashed sweet potatoes (without added milk and butter)
• 1 can (20 ounces) crushed pineapple, drained
• 1-1/4 cups sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 teaspoon each ground ginger, allspice and cinnamon
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter-flavored shortening
• 5 to 6 tablespoons cold water
• Milk and additional sugar

1. In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool.
2. For pastry, combine the flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
3. Divide into 12 portions. On a floured surface, roll each portion into a 6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
4. Place on greased
5. . Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425u0b0 for 15-20 minutes or until golden brown.

mashed sweet potatoes, pineapple, sugar, lemon zest, orange zest, ground ginger, flour, baking powder, salt, butter, cold water, milk

Taken from www.tasteofhome.com/recipes/sweet-potato-turnovers/ (may not work)