Best Spicy Sweet Potato Empanadas Recipes

Sweet Potato Empanadas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 16 empanadas

Number Of Ingredients 10

1/2 cup sweet potatoes, mashed or pureed
1/4 cup cream cheese, softened
1 tablespoon brown sugar*
1 tablespoon fresh lemon juice
Kosher salt
1 tube refrigerated ready-made crescent rolls (uncooked dough)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
3/4 cup plain yogurt

Steps:

Preheat the oven to 350 degrees F.
In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

Sweet and Spicy Empanadas image

Provided by Al Al

Categories Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 24

1/2 lb ground beef
1 russet potato, peeled and diced
1/3 cup white onion, minced
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 ounces cream cheese
1 (17 1/3 ounce) box puff pastry sheets, frozen
8 ounces tomato sauce (Trader Joe's is really good!)
1 tablespoon tomato paste
1 tablespoon hot chili sauce (Sriracha)
1/2 tablespoon red wine vinegar
1 -2 tablespoon brown sugar
1 tablespoon garam masala, spice blend
1/2-1 teaspoon cinnamon
1/2-1 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/2 tablespoon olive oil

Steps:

For the sauce:
Combine all ingredients and whisk till smooth.
For the empanadas:.
Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
Preheat the oven to 400 degrees.
Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
Cook the meat mixture in a skillet over medium heat until the beef is browned.
Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
Cut the pastry into 24 equal rectangles and divide the mixture between them.
Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
Fold the pastry over and seal the edges by folding or pinching.
Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
Remove from oven, place on serving plate, and dip in the sauce if you desire!