Appetizer - Sweet potato empanada dough recipe

Author: Elizabeth Perego

Appetizer Snack Lunch Breakfast Other breakfast

Sweet potato empanadas are not only easy to prepare, but they’re also perfect as breakfast during winter. Try this savory sweet potato empanada recipe that is amplified with queso fresco, onions, and bacon.

Sweet Potato Empanada Recipe
Sweet Potato Empanadas
Sweet potato mini empanadas!
Sweet potato empanadas
Is empanada dough the same as pie dough?
What kind of dough are empanadas made of?
Is it better to fry or bake empanadas?
What are Puerto Rican empanadas made of?

Sweet Potato Empanada Recipe

Craving some empanadas? Try this savory sweet potato empanada recipe that is amplified with queso fresco, onions, and bacon.
Provided by: Marian Blazes
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: South American
Number of ingredients: 11

Ingredients:

1 large sweet potato, or 2 small, cooked
1 batch empanada dough
6 slices bacon
1 large white onion
1 teaspoon cumin
1/2 teaspoon salt, plus more to taste
1 tablespoon brown sugar
1/2 lime, juiced
4 ounces queso fresco, or other firm white cheese
Freshly ground black pepper, to taste
1 large egg

Nutrition:

Calories: 282 kcal
Carbohydrate: 27 g
Cholesterol: 33 mg
Fiber: 2 g
Protein: 7 g
Saturated Fat: 6 g
Sodium: 487 mg
Sugar: 4 g
Fat: 16 g
Serving Size: 10 empanadas (10 servings)
Unsaturated Fat: 0 g

How to cook:

Gather the ingredients.
Prepare the empanada dough according to the recipe and let rest while sweet potato is baking.
Brown bacon in a large skillet over medium heat. When bacon is cooked, removed and cool on a plate. Reserve 1 tablespoon of bacon fat in the skillet and discard remaining fat.
Thinly slice the onion and place slices in the skillet with the cumin, brown sugar, and 1/2 teaspoon salt. Cook onion over low heat until dark golden brown and fragrant.
Peel and mash the baked sweet potato and place in a bowl. Add the caramelized onions, coarsely chopped bacon, lime juice, and cheese (cut into small cubes). Season filling with salt and pepper to taste.
Divide empanada dough into 10 balls. On floured surface, roll each ball into a 5-inch diameter circle.
Place 1 to 2 tablespoons of the sweet potato filling in the center of the dough. Fold dough over and seal and crimp edges.
Whisk egg with a little bit of water and brush empanadas with egg wash.
Bake at 350 F until golden brown. Serve warm or at room temperature. Reheat empanadas in oven or microwave.

Notes: Sweet Potato Empanada Recipe, I remixed teh recipe however by switching the wonton wrappers for pie crust instead as I was also making beef empanadas and had purchased pie crust for that. I

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sweet potato empanada dough recipe

Sweet Potato Empanadas

Make These Baked Chilean Empanadas At Home · Eating Sweet Potato Leaves - They Are Duration: 7:48

SWEET POTATO EMPANADAS

RECIPE: For the filling of the empanadas, drain and rinse 100g canned For the dough Duration: 5:14

Super Easy to Make Sweet “Empanadas” de Camote

Ingredients: 3 Large Camotes (sweet potatoes) 2 Pillsbury Pie Crust boxes 1 cup brown sugar Duration: 9:23

Sweet Potato Empanadas

Sweet potato empanadas are not only easy to prepare, but they’re also perfect as breakfast during winter. Enjoy them hot.
Total time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 6

Ingredients:

2 cups sweet potato purée
4 tablespoons maple syrup
1/2 teaspoon ground cinnamon, divided
2 tablespoons granulated sugar
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1/4 cup melted butter

Nutrition:

Serving Size: 1 Serving

How to cook:

Preheat the oven to 350°F.
Mix the sweet potato purée with the maple syrup and 1/4 teaspoon ground cinnamon in a medium bowl. Combine the other 1/4 teaspoon of ground cinnamon with the granulated sugar in a small bowl.
Divide the biscuits into 8 pieces. Put each biscuit in a 6” circle over a surface lightly coated with flour.
Fill each circle with 3 to 4 tablespoons of sweet potato purée. Spread some melted butter on the edges of the empanadas. Fold the empanadas in half, sealing the borders. Poke each empanada 2 or 3 times using a fork.
Place the empanadas on a lightly greased baking tray. Spread melted butter over each empanada. Sprinkle some of the sugar and cinnamon mixture over the empanadas. Bake for 12 to 15 minutes or until they’re golden brown.
Remove the empanadas from the oven and let them cool down for about 5 minutes before serving. Serve with a glass of milk or some coffee. Enjoy!

Notes: Spicy Sweet Potato Empanadas Recipe, Ingredients · Deselect All · 1 pound sweet potatoes, scrubbed (2 potatoes) · Good olive oil · 1/4 cup sour cream · 1 1/2 tablespoons unsalted butter, diced

Sweet potato mini empanadas!

I remember when I was little my grandma in mexico and my mom would always make empanadas both sweet and savory. This a sweet empanada recipe you can use any sweet filing. I like sweet potato but you can do canned pie filling as well. My kids love this recipe and they love to make them. They remind me of my grandmas empanadas.
Provided by: Karina Alcala @mamade4
Total time: 115 minutes
Cook time: 25 minutes
Prep time: 90 minutes
Yields: 36 servings
Number of ingredients: 15

Ingredients:

How to cook:

In a small pot add diced sweet potato and cover with water boil for 20-25 minutes until fork tender. In food processor add butter, cream cheese, flour and salt pulse until dough comes together. You can also do this by hand or with a mixer. put Dough in flour counter and make into a ball wrap with plastic wrap and let it chill for 1 hour. You can also do this ahead of time. After potato is cooked drain and add back into pot add sugar, honey, butter and salt. mash with wooden spoon or potato masher. Put mixture in plastic container (at this point you can add raisins optional)and put in fridge to cool.
After 1 hour get baking pans ready and preheat oven to 375 F. Flour your board or counter and roll out dough to 1/4 inch thick. Get your round cookie cutter I use a 3 inch one, Start cutting out the dough. I got 36 rounds out of my dough. In each round put a tsp full of filling in middle of round. fold over and press edge down with finger and crimp with a fork. Repeat until you are done with all the rounds.
Place empanadas in prepared cookie sheets with a pastry rush brush with egg wash and sprinkle with cinnamon sugar if desired optional. Cook for 25 minutes in preheated oven and let cool for at least 15 minutes. This recipe is so good and easy to make especially for kids. You can add raisins or nuts to the filling or both. You can use canned pie filling or do nutela and bananas as well. Some times I do an apple filling. Or you can do a savory filling like picadillo or chicken. If doing savory filling omit the 1/4 cup of sugar in the recipe.

Notes: My Grandma's Empanadas, For the filling: Mash sweet potatoes with a potato masher along with cinnamon and sugar until well mixed. Set aside. For the dough: Preheat oven

Sweet potato empanadas

Take a smart shortcut with store-bought puff pastry sheets and enjoy these delicious pies in one hour!
Provided by: Shinee D.
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 12

Ingredients:

2 sheets puff pastry ((1 box), defrosted in the refrigerator)
1 lb sweet potatoes ((2 medium sized ones), cooked Note 1)
1 tablespoon olive oil
½ cup chopped onion ((1 medium sized onion or ½ of a large onion))
1 teaspoon minced garlic ((4 fat cloves))
1 tablespoon brown sugar
1 teaspoon chipotle chili powder (Note 2)
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 large egg (beaten with 1 tablespoon water)
1 teaspoon kosher salt (optional)

Nutrition:

How to cook:

Cook sweet potatoes until soft. See Note 1 for different cooking methods.
In a shallow bowl, place sweet potatoes, peeled, and mash them with a potato masher until smooth.
Heat a tablespoon of olive oil in a skillet over medium high heat. Add chopped onions and sauté for 3 to 4 minutes, or until the onions are translucent and slightly golden around the edges.
Add minced garlic and sauté for another minute.
Stir in brown sugar, chipotle chili powder, ground cumin, salt and pepper. Cook for another 30 to 45 seconds till the spices are toasted and onions have caramelized.
Add the onion mix to the mashed sweet potatoes and mix well. Keep the filling aside.
Prepare an egg wash by whisking a large egg with a tablespoon of water.
Unfold one sheet of the cold puff pastry on a well-floured cutting board. Using a rolling pin, roll the sheet into a rough 12-inch square.
Now, using 5-inch round cookie cutter, cut 4 dough circle from 12-inch square of puff pastry. (You can also use a dessert plate as a template and a sharp paring knife to cut out 4 dough circles.)
Place two heaping tablespoons of sweet potato filling on each circle, leaving an inch border.
Brush the edges with egg wash.
Fold over the dough to create a half circle and seal and crimp the edges by pressing with a fork.
Repeat with the second sheet of puff pastry.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Arrange the empanadas on the prepared baking sheet.
Brush the tops with the egg wash and sprinkle lightly with kosher salt (optional).
Cut two tiny slits on the empanadas for the steam to escape.
Bake for 25 minutes or until the tops are golden.
Serve hot with chimichurri sauce or your favorite salsa.

Notes: Sweet potato mini empanadas!, Ingredients For sweet potato mini empanadas! · 1. 8 oz package cream cheese room temp · 2. sticks of butter room temp · 2 1/2 c. all purpose flour · 1/4 tsp. salt.