1tablespoonBrown Sugaradd more for a sweeter filling
1Eggbeaten 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
You can freeze leftover sweet potato empanadas for up to 3 months and reheat them in the oven at 350° Fahrenheit for 10 minutes, or until warmed through.Apple EmpanadasChocolate Pecan Pie
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.
Keyword Empanadas de Camote, Sweet Potato Empanadas