Sweet Potato And Gruyère Turnovers

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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 Gruyère (about 1 cup)

2 teaspoons fresh thyme leaves

kosher salt and black pepper

2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)

1 large egg, beaten

green salad, for serving

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