Recipes in the world of Flavilo

Baked sweet potato empanadas with spiced filling

Baked Sweet Potato Empanadas

The distinctive, natural sweetness and velvety texture of sweet potato make it the perfect base for a meatless empanada filling. Baked sweet potato empanadas offer a sweet and savory combination that is both comforting and unique. A pinch of cinnamon adds warmth, while garlic brings out deeper aromas. Technical Tip: Always bake the sweet potato, not boil it – this gives you a denser, more concentrated puree that is easier to shape and doesn't soak the dough. Resting the dough improves its elasticity and gives a crispier result after baking. As the empanadas bake, the caramelized aroma of the sweet potato and the scent of the dough together create a mood as if they were made at home by the fireplace. This recipe is ideal for autumn-winter evenings, but is also excellent cold as a snack or picnic food.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
1860 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or shortening
⭕ 300 g Sweet potato
⭕ 1 cloves Garlic
⭕ 0.25 tsp Ground cinnamon
⭕ 0.25 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    Combine the flour and salt. Add the melted butter or shortening, then gradually add the water. Knead into a smooth dough, wrap in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

    2

    Peel the sweet potato, dice it, and place it on a baking sheet lined with parchment paper. Drizzle with olive oil and bake at 400°F (200°C) for about 25 minutes, or until completely tender.

    3

    Mash the baked sweet potato with a fork or potato masher. Add the minced garlic, cinnamon, and pepper. Mix until smooth and thick.

    4

    On a floured surface, roll out the dough to about 1/8 inch (3 mm) thick. Cut out circles with a 4-5 inch (10-12 cm) diameter. Place a tablespoon of sweet potato filling in the center of each circle.

    5

    Fold the dough in half, pressing the edges with a fork or twisting them to seal. Ensure the edges are tightly sealed to prevent the filling from leaking.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil to help them brown.

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes. The outside should be crispy, and the inside soft and flavorful.

    8

    Let them rest for 5 minutes before serving warm or at room temperature. Excellent on their own or with a spicy dipping sauce.