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5.0 from 3 votes

Sweet Potato Empanadas Recipe

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 10
Calories: 61 kcal
Course: Side Dish , Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. Heat the oven to 400° and spray a baking sheet with cooking spray.
  2. In a bowl, mash the sweet potatoes well, then stir in the brown sugar until combined.
  3. Add the heavy cream and spices and stir well.
  4. Unroll the pie crust and use a large (4-inch) cookie cutter. Cut as many circles from each pie crust as possible.
  5. 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.
  6. Fold the dough over and press firmly to seal.
  7. You can make small folds around the pastry to create a pretty border, or use a fork to firmly seal.
  8. 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.
  9. Bake for 20 minutes until golden brown.
  10. 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

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

% 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.