Sweet Potato Empanadas
Dive into the sweet and savory magic of Sweet Potato Empanadas, a delightful pastry that brings together a buttery, flaky crust and a warm, spiced sweet potato filling. Perfect for dessert or a cozy snack, these empanadas combine earthy sweet potatoes with brown sugar, cinnamon, nutmeg, and a touch of vanilla for a filling that is both comforting and indulgent. The dough, enriched with granulated sugar and chilled butter, delivers a tender, golden crust that pairs beautifully with the rich filling. Whether served warm from the oven or at room temperature, these hand pies are sure to impress at gatherings or as a special treat for yourself. Easy to make and packed with autumnal flavors, Sweet Potato Empanadas are a must-try for any lover of baked treats.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.5 cups unsalted butter
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1 unit egg
- 6 tablespoons cold water
- 2 medium-sized sweet potatoes
- 0.25 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoons vanilla extract
- 2 tablespoons milk
- 1 unit egg (for egg wash)
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the flour, sugar, and salt. Add chilled butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse sand.
Whisk the egg together with the cold water, then gradually add it to the flour mixture. Mix until a dough forms.
Turn the dough out onto a floured surface and knead it briefly until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough chills, peel and chop the sweet potatoes into small cubes. Boil them in a pot of water for 10-12 minutes or until fork-tender.
Drain the sweet potatoes and mash them in a bowl. Add the brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until the filling is smooth and set aside.
Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
Place a tablespoon of the sweet potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Transfer the empanadas to the prepared baking sheets. Whisk the remaining egg with the milk to create an egg wash and brush it over the empanadas.
Bake for 20-25 minutes or until golden brown. Remove from the oven and let them cool slightly before serving.
Serve warm or at room temperature. Enjoy these sweet and comforting sweet potato empanadas as a treat!
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 75.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 290 mg | 22% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
