Big-Batch Sweet Potato And Gruyère Turnovers

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3 large onions

3 pounds sweet potatoes

1/4 cup olive oil

4 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 24 cups)

1 pound Gruyère, grated (4 cups)

2 tablespoons fresh thyme leaves

kosher salt and black pepper

8 refrigerated rolled piecrusts, each cut in half (to form 16 half-circles)

1 large egg, beaten

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