Sweet Potato Empanadas Recipe
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5.0
3 reviews
Excellent
Sweet Potato Empanadas Recipe
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These empanadas are a delightful fusion of flavors and textures. The sweet potatoes provide a rich, creamy filling that's perfectly complemented by the warm spices and flaky pastry crust. Whether you're craving a comforting snack or a unique twist on a classic, these empanadas are sure to satisfy.
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Ingredients
Empanadas
- 1 cup cooked mashed sweet potatoes (canned is fine) (or about 1 large sweet potato)
- 1/3 cup brown sugar (packed)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 (14.1 ounce) packaged pie crusts (refrigerated)
Egg Wash & Cinnamon Sugar
- 1 egg beaten
- 2 tablespoons granulated sugar
- 1/4 ground cinnamon
Instructions
- Heat the oven to 400° and spray a baking sheet with cooking spray.
- In a bowl, mash the sweet potatoes well, then stir in the brown sugar until combined.
- Add the heavy cream and spices and stir well.
- Unroll the pie crust and use a large (4-inch) cookie cutter. Cut as many circles from each pie crust as possible.
- Spoon 1 large tablespoon of filling on one side of the dough. Dip your finger in water and go around the edge of the dough.
- Fold the dough over and press firmly to seal.
- You can make small folds around the pastry to create a pretty border, or use a fork to firmly seal.
- Place the pies on the prepared baking sheet. Brush the beaten egg over the pies. Combine the sugar and cinnamon and sprinkle over the egg.
- Bake for 20 minutes until golden brown.
- Remove and serve.
Notes
- Sweet Potatoes - You can use canned sweet potatoes or cook your own. They can be microwaved on high for 15 minutes or baked at 400° for 45 minutes.
- Sweet Potatoes - You can use canned sweet potatoes or cook your own. They can be microwaved on high for 15 minutes or baked at 400° for 45 minutes.
- Parchment Paper—If you bake the sweet potatoes, I recommend using parchment paper for easier clean-up.
- Parchment Paper—If you bake the sweet potatoes, I recommend using parchment paper for easier clean-up.
- Cutting Empanada Dough - If you don’t have a large round cookie cutter or biscuit cutter, you can flip a bowl over and cut circles or make a 4-inch circle from paper and cut around it with a knife.
- Cutting Empanada Dough - If you don’t have a large round cookie cutter or biscuit cutter, you can flip a bowl over and cut circles or make a 4-inch circle from paper and cut around it with a knife.
- Chill - Refrigerate the empanada dough for the flakiest crust.
- Chill - Refrigerate the empanada dough for the flakiest crust.
- Don't Overfill - Do not overfill the empanadas. I use a large tablespoon of sweet potato filling. Overfilling will result in the crust not sealing.
- Don't Overfill - Do not overfill the empanadas. I use a large tablespoon of sweet potato filling. Overfilling will result in the crust not sealing.
- Sealing Empanadas - To seal well, use a finger dipped in water and run around the edge, then press the edges together well before twisting the edges. You may also use a fork to press the edges together. For Best Results - For the best empanadas, serve them the day you make them. Store in an airtight container in the refrigerator for up to 7 days.
- Sealing Empanadas - To seal well, use a finger dipped in water and run around the edge, then press the edges together well before twisting the edges. You may also use a fork to press the edges together.
- For Best Results - For the best empanadas, serve them the day you make them.
- Store in an airtight container in the refrigerator for up to 7 days.
Nutrition Information
Show Details
Calories
61kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.002g
Cholesterol
17mg
(6%)
Sodium
134mg
(6%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1922IU
(38%)
Vitamin C
0.4mg
(0%)
Calcium
18mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 134mg | 6% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1922IU | 38% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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