Savory Sweet Potato Turnovers

1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets) 1 egg, beaten 1 Tbsp. water 1 Tbsp. olive oil 4 medium green onions, chopped 1 Tbsp. minced garlic 2 Tbsp. chopped fresh thyme or 2 tsp. dried thyme leaves, crushed 1 can (15 oz.) cut sweet potatoes in heavy syrup, drained 3 Tbsp. butter 1 tsp. ground nutmeg 1 Tbsp. chopped fresh parsley Fresh herb leaves for garnish

Thaw pastry sheets at room temperature for 40 minutes. Preheat oven to 400°F. Mix egg and water and set aside. Heat oil in medium skillet over medium heat. Add green onions, garlic, and thyme and cook until tender. Add sweet potatoes and heat through. Add butter and nutmeg. Mash the sweet potatoes until almost smooth. Remove from heat and stir in parsley. Set aside. Unfold pastry sheet on a lightly floured surface. Roll each sheet into a 13-1/2-by 9-inch rectangle. Cut into 6 (4-1/2-inch) squares. Prick pastry squares with fork. Spoon about 2 Tbsp. sweet potato filling in the middle of each square. Fold in half to form a triangle. Press edges to seal. Place on ungreased baking sheet. Brush turnovers with egg mixture and place an herb leaf on each. Brush with more egg to coat. Bake for 20 minutes or until golden. Cool on wire rack for 10 minutes. Serve warm. Makes 12 turnovers.