Sweet Potato Empanadas Recipe

Empanadas are becoming increasingly popular, and they are traditionally eaten in Spain and Latin America. Technically speaking these are what we call ’empanadillas’ which are a smaller variant. Empanadas can be savoury or in this case sweet. You can also use different fillings, with ‘angel hair’ (known as ‘cabello de angel’, which is pumpkin strands in syrup and very sweet) being a very popular sweet variety.

This recipe used sweet potato which gives a lovely sweetness without making them overly sweet.  Also empanadas are many times deep fried whereas these are baked which makes them lighter and healthier. The effort involved really does translate to rewards, you’ll find it difficult to eat just the one!

Sweet Potato Empanadas Recipe
Yield: 24-30 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

For the dough:

  • 180 g plain flour
  • 85 g unsalted butter
  • 1 egg
  • 1 lemon, juice
  • 2 tbsp cold water
  • pinch of salt

For the filling

  • 1½ kg of sweet potato (4-5 medium)
  • 1 stick cinnamon
  • 1 tsp cinnamon
  • 5-6 cloves
  • 2 tbsp sugar

 

For the dough:

  • 1½ cups plain flour
  • 3 oz unsalted butter
  • 1 egg
  • 1 lemon, juice
  • 2 tbsp cold water
  • pinch of salt

For the filling

  • 3 lbs of sweet potato (4-5 medium)
  • 1 stick cinnamon
  • 1 tsp cinnamon
  • 5-6 cloves
  • 2 tbsp sugar

 

Instructions

For the dough

  1. Put the flour, salt, and butter (can be cold or room temperature) in a bowl and mix with your hands until it is of a sandy texture, as if you were making a crumble.
  2. Add the lightly beaten egg, lemon juice, water, and mix until a dough ball starts to form.
  3. Remove from the bowl and place on a work surface dusted with flour and work with your hands for about a minute until the dough is nice and firm.
  4. Put to one side and allow to rest in the refrigerator while making the filling.

For the filling

  1. Peel and roughly dice the sweet potatoes.
  2. Cover them with water and add the stick of cinnamon and cloves.
  3. Heat up to a boil and simmer until the sweet potato is soft.
  4. Drain and allow to cool but keep some of the water in case it needs some to loosen it later. Remove the cinnamon stick and cloves.
  5. Mash the sweet potato to a smooth paste with the ground cinnamon and sugar. Taste for sweetness in case more sugar is needed. If the paste is too dry add a little bit of the water.

To make the empanadas

  1. Cut the dough into two or three pieces. Start by rolling out one on a floured surface until it is thin enough to make the empanadas (a few millimetres thick, about the thickness of a pound coin).
  2. Cut circles using a cutter of about 10cm in diameter. You can also use a bowl and cut around with a knife if you don’t have a cutter that big.
  3. Fill each circle with about 1-2 spoonfuls of paste but place the filling on one half of the circle and leave about 1cm space towards the edge.
  4. Fold the other half on top of the filling, and stick the edges by brushing some water on the surface to form a semi circle or moon shape. Crimp with a fork and pierce the top once or twice so that the steam can escape.
  5. Repeat steps 1-4 until all the dough or sweet potato paste has been used up.
  6. Brush the empanadas with egg wash and sprinkle with granulated sugar on top.
  7. Bake in a preheated oven at 180C (355F) for 20 minutes.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 4.00 from 1 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

Leave a comment

avatar