Sweet Potato Empanadas
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Cream Cheese (softened)1 tbsp
Brown Sugar (*)1 tbsp
Lemon Juice (fresh)1 cup
Granulated Sugar2 tsps
Ground Cinnamon1 cup
Butter (melted)3 cup
Plain YogurtDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy
4
Remove the dough from the tube and separate into 4 rectangles
5
Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together
6
Cut the rectangle in half and then cut the halves into 2 triangles
7
Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles
8
Fold the dough over on each, as if you were making ravioli, and pinch the edges together
9
Continue making little triangle empanadas with the rest of the dough, 16 total
10
Place the triangles on a parchment-lined baking sheet and into the preheated oven
11
Bake the empanadas until golden, about 10 to 12 minutes
12
Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt
13
While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture
14
Serve the empanadas with tangy plain yogurt for dipping