Sweet Potato Empanadas Recipe

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Sweet Potato Empanadas
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Ingredients
11
Count
Nutrition
864
Calories
Total time
285
Minutes
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Ingredients:

Directions:

  1. Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
  2. When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
  3. Turn out the dough and knead a few times to form a cohesive ball.
  4. Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
  5. Filling: Peel the yams and slice them into equal-sized chunks.
  6. Rinse the yams off and place them in a medium pot with about two inches of cold water.
  7. Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
  8. When you can slide a knife easily into the yams, remove from heat and drain.
  9. Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
  10. Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
  11. Assembly:Preheat the oven to 450 degrees F.
  12. Divide dough in half. Roll out one half to 1/8 thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
  13. Cut out circles using a 3 biscuit cutter or a glass.
  14. Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
  15. Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
  16. Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
  17. Make the egg wash by beating the egg with the water.
  18. Brush the egg wash on each pastry being sure to cover the entire empanada.
  19. Make a small slit in the top of each empanada with a sharp paring knife.
  20. At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
  21. Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 864.33 Kcal (3619 kJ)
Calories from fat 435.99 Kcal
% Daily Value*
Total Fat 48.44g 75%
Cholesterol 853.89mg 285%
Sodium 2148.9mg 90%
Potassium 141.22mg 3%
Total Carbs 60.38g 20%
Sugars 0.44g 2%
Dietary Fiber 2.44g 10%
Protein 47.53g 95%
Vitamin A 0.5mg 16%
Iron 4.5mg 25%
Calcium 219.5mg 22%
Amount Per 100 g
Calories 196.39 Kcal (822 kJ)
Calories from fat 99.06 Kcal
% Daily Value*
Total Fat 11.01g 75%
Cholesterol 194.01mg 285%
Sodium 488.25mg 90%
Potassium 32.09mg 3%
Total Carbs 13.72g 20%
Sugars 0.1g 2%
Dietary Fiber 0.55g 10%
Protein 10.8g 95%
Vitamin A 0.1mg 16%
Iron 1mg 25%
Calcium 49.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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