1/1 Photo of Sweet Potato Empanadas
4 hrs 45 mins
These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Spinach Empanadas". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.
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Units: US | Metric
- 2 (453.59 g) package cream cheese
- 177.44 ml unsalted butter, softened
- 591.47 ml unbleached all-purpose flour
- 2.46 ml salt
- 1133.98 g jewel yams or 1133.98 g garnet yams
- 22.18 ml unsalted butter
- 4.92 ml cumin
- 1.23 ml salt
- 1.23 ml black pepper
- 1Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
- 2When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
- 3Turn out the dough and knead a few times to form a cohesive ball.
- 4Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
- 5Filling: Peel the yams and slice them into equal-sized chunks.
- 6Rinse the yams off and place them in a medium pot with about two inches of cold water.
- 7Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
- 8When you can slide a knife easily into the yams, remove from heat and drain.
- 9Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
- 10Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
- 11Assembly:Preheat the oven to 450 degrees F.
- 12Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
- 13Cut out circles using a 3" biscuit cutter or a glass.
- 14Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
- 15Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
- 16Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
- 17Make the egg wash by beating the egg with the water.
- 18Brush the egg wash on each pastry being sure to cover the entire empanada.
- 19Make a small slit in the top of each empanada with a sharp paring knife.
- 20At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
- 21Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.
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Nutritional Facts for Sweet Potato Empanadas
Serving Size: 1 (180 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 549.3
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 20.0 g
- Cholesterol 112.2 mg
- Sodium 327.8 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 5.3 g
- Sugars 0.7 g
- Protein 9.1 g