Easy Sweet Potato Empanadas
Sweet Potato Empanadas or Empanadas de Camote, made easy with store bought pie dough and a simple filling.
These sweet potato empanadas use store-bought pie crust as a shortcut, similar to my Apple Empanadas.
While I agree that homemade dough tastes better, this recipe comes in handy when you’re short on time or feeling lazy like me.
My father in law introduced me to empanadas de camote, sweet potato empanadas. He makes his dough from scratch but uses the same filling.
Ingredients
- Store bought Pie Crust
- Sweet Potato
- Butter
- Cinnamon
- Brown Sugar
- Salt
- Egg
How to Make the Sweet Potato Filling
Start by peeling and cutting the sweet potato into even chunks. Use 2 large sweet potatoes, 3 medium, or 5 small ones. You want to end up with about 2 cups of cooked sweet potato.
Place the potatoes in a pot and fill with cold water. Bring to a boil and simmer for 10 minutes or until they are soft.
Drain the water and add butter, salt, cinnamon, and brown sugar. Mash until smooth. Taste the mixture and add more sugar if you want a sweeter filling.
Keep in mind the sweetness will mellow a little after baking. Allow the mashed sweet potato to chill in the refrigerator to cool down.
How to Fold the Empanadas
Follow the directions on the pie crust on how to thaw before using. Unroll the pie crust onto a clean surface.
Use a cup, bowl, or measuring cup 3 inches in diameter to cut circles. I was able to get 8, then roll all the scraps together and flatten it with a rolling pin to cut more.
I was able to get 10 (3 inch) discs, and 1 small one. Now use a rolling pin to flatten each disc, just be careful to not roll it too thin since the dough can break.
Fill each flattened disc with about 2 tablespoons of the cooled sweet potato filling.
Now fold the sides up to make a half moon and press the edges together to create a seal. Use a fork to create crimps along the edge.
How to Bake the Empanadas
Once all the sweet potato empanadas are folded, place them in the refrigerator to chill while the oven preheats. Set the oven temperature to 375° Fahrenheit.
Remove the empanadas from the refrigerator and use a knife to make slits on top of each one. This prevents the filling from bursting out during baking.
Whisk 1 egg until smooth and use a pastry brush to paint the tops of each sweet potato empanada.
Place in the oven and bake for 20-25 minutes or until the crust is golden brown. Allow the empanadas to cool on the baking sheet for 10 minutes, then move to a wire rack.
How to Serve and Store
The sweet potato empanadas can be served after they cool down for 10 minutes. I enjoy eating them warm with a cup of coffee.
Empanadas can be left out at room temperature for 2 hours. After 2 hours place in the refrigerator. Refrigerated empanadas can be reheated in an oven or toaster oven to crisp up.
You can also freeze leftover sweet potato empanadas for up to 3 months and reheat in the oven at 350° Fahrenheit for 10 minutes, or until warmed through.
Sweet Potato Empanada Recipe
Equipment
- Oven
Ingredients
- 1 Pie Crust refrigerated or frozen, and thaw before using.
- 2 large Sweet Potatoes or 3 medium or 5 small
- 1 tablespoon Butter unsalted
- ¼ teaspoon Salt
- 2 teaspoon Cinnamon
- 1 tablespoon Brown Sugar add more for a sweeter filling
- 1 Egg beaten for the egg wash
Instructions
- Peel and cut the sweet potato into even chunks. Place the potatoes in a pot and fill with cold water. Bring to a boil and simmer for about 10 minutes or until they are soft.
- Drain the water and add butter, salt, cinnamon, and brown sugar to the sweet potatoes. Mash until smooth. Taste the mixture and add more sugar if you want a sweeter filling. Keep in mind the sweetness will mellow a little after baking. Transfer to a bowl and allow the mashed sweet potato to chill in the refrigerator to cool down.
- Follow the directions on the pie crust package on how to thaw before using. Unroll the pie crust onto a clean surface. Use a cup, bowl, or measuring cup 3 inches in diameter to cut circles. I was able to get 8, then roll all the scraps together and flatten them to the same thickness with a rolling pin. Cut more discs until you run out of dough. I was able to get 10 3-inch discs and one small one.Now use a rolling pin to flatten each disc, to get it to about 6 inches in diameter.
- Fill each flattened disc with about 2 tablespoons of the cooled sweet potato filling. Fold the sides up to make a half moon and press the edges together to create a seal. Use a fork to create crimps along the edge.
- Once all the empanadas are filled, place them in the refrigerator to chill while the oven pre-heats. Set the oven temperature to 375° Fahrenheit.
- Remove the empanadas from the refrigerator and use a knife to make slits on top of each one. This prevents the filling from bursting out during baking.Whisk 1 egg until smooth, use a pastry brush to paint the tops of each empanada.
- Place empanadas in the oven on the middle rack, and bake for 20-25 minutes or until the crust is golden brown. Allow the empanadas to cool on the baking sheet for 10 minutes, then transfer to a plate or wire rack.
- Serve the empanadas warm or they can be left out at room temperature for 2 hours. After 2 hours place in the refrigerator.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
