Easy Sweet Potato Empanadas

These Sweet Potato Empanadas (Empanadas de Camote) are filled with creamy sweet potatoes flavored with brown sugar and cinnamon, then wrapped in a flaky pie crust and baked until golden. Using store-bought pie dough makes this an easy shortcut when you want homemade empanadas without making the dough from scratch.

Empanadas de Camote

My father-in-law introduced me to empanadas de camote. He makes his dough from scratch, but this is the same sweet potato filling he uses.

While I agree that homemade dough tastes better, store-bought pie crust is my shortcut when I’m short on time. I use the same method for my Apple Empanadas.

Ingredients

• Pie Crust – Refrigerated store-bought pie crust is an easy shortcut and bakes up buttery and flaky. Follow the package instructions for thawing before using.
• Sweet Potatoes – You’ll need about 2 cups of cooked sweet potato for the filling. Depending on the size, that’s about 2 large, 3 medium, or 5 small sweet potatoes.
• Butter – Adds richness to the mashed sweet potatoes and helps create a smooth filling.
• Cinnamon – Gives the filling a warm spice that pairs perfectly with sweet potatoes and brown sugar.
• Brown Sugar – Sweetens the filling and adds a subtle caramel flavor. You can add a little more depending on how sweet you like your empanadas.
• Salt – Just a small amount balances the sweetness and brings out the other flavors.
• Egg – Whisked and brushed over the empanadas before baking to give the crust a shiny, golden finish.

How to Make the Sweet Potato Filling

1. Start by peeling and cutting the sweet potatoes into evenly sized chunks. Use 2 large sweet potatoes, 3 medium, or about 5 small ones. You want to end up with about 2 cups of cooked sweet potato.
2. Place the sweet potatoes in a pot and cover them with cold water. Bring to a boil, then simmer for about 10 minutes or until they are fork-tender.
3. Drain the potatoes well, then add the butter, salt, cinnamon, and brown sugar. Mash everything together until smooth.
4. Taste the filling and add more brown sugar if you prefer a sweeter empanada. Keep in mind that the sweetness will mellow slightly after baking.
5. Refrigerate the sweet potato filling until completely cool. A cooled filling is easier to work with and helps keep the pie crust from becoming too soft.

How to Fold the Empanadas

1. Follow the package directions for thawing the pie crust, then unroll it onto a clean work surface.
2. Use a cup, bowl, or round cutter about 3 inches in diameter to cut circles from the dough. Gather the scraps, roll them together, and flatten them with a rolling pin to cut additional circles.

3. I was able to get about 10 three-inch discs plus one smaller one. Use a rolling pin to gently flatten each disc. Be careful not to roll the dough too thin or it can tear when you add the filling.
4. Place about 2 tablespoons of the cooled sweet potato filling in the center of each disc. Avoid overfilling so the edges are easy to seal.
5. Fold the dough over the filling to create a half-moon shape. Press the edges together, then use a fork to crimp the edges and create a tight seal.

How to Bake Sweet Potato Empanadas

1. Once all the empanadas are assembled, place them in the refrigerator to chill while the oven preheats to 375°F. Keeping the dough cold helps it stay flaky as it bakes.

2. Remove the empanadas from the refrigerator and use a sharp knife to make a small slit on top of each one. This allows steam to escape and helps prevent the filling from bursting through the crust.
3. Whisk the egg until smooth, then use a pastry brush to lightly coat the tops of each empanada.

4. Bake for 20–25 minutes, or until the pie crust is golden brown. Allow the empanadas to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Tips and Notes

• Cool the filling completely. Warm sweet potatoes can soften the pie crust and make the empanadas harder to assemble.
• Don’t roll the dough too thin. You want it thin enough to fold easily but sturdy enough to hold the filling without tearing.
• Don’t overfill the empanadas. About 2 tablespoons of filling is enough for each one and leaves room to properly seal the edges.
• Seal the edges well. Press the dough together first, then crimp it with a fork to help keep the filling inside.
• Keep the dough cold. Chill the assembled empanadas while the oven preheats to help the crust bake up flaky.
• Don’t skip the vent. A small slit on top allows steam to escape during baking.

How to Serve and Store

Allow the sweet potato empanadas to cool for at least 10 minutes before serving since the filling will be hot. I especially enjoy eating them warm with a cup of coffee.

Store leftover empanadas in an airtight container in the refrigerator. Reheat them in the oven or toaster oven to warm the filling and crisp up the crust again.

You can also freeze baked sweet potato empanadas for up to 3 months. Reheat them in a 350°F oven for about 10 minutes, or until warmed through.

Sweet Potato Empanadas FAQs

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