Spicy Sweet Potato Empanadas
Sweet potatoes are full of beta-carotene. They are also a very good source of vitamin C, manganese, copper, pantothenic acid, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. They offer a good amount of fiber and taste great at the same time.
This recipe combines two things that I love, sweet potatoes and puff pastry. The recipe came from Ina Garten’s cookbook called Cooking for Jeffrey. This was my sixth recipe from this cookbook, and so far, it worked out really well.
Live on the edge: Try making a different filling either sweet or savory for next time.
- To save time, I put the potatoes in the microwave instead of baking them for an hour.
- The recipe should yield 8 empanadas, but I actually yielded 14. I think I had a little over 1 lb of potatoes, and I kept re-using the left over puff pastry until it was all gone. In Ina’s cook book she says to discard the remaining puff pastry, but I kept making more empanadas until I ran out of filling.
- Omit the maple syrup and orange juice, there are already enough carbs from the sweet potatoes, and flour. Use a little more orange zest instead of using orange juice.
- Omit the salt to keep it low sodium.
- 1 lb sweet potatoes, scrubbed (2 big potatoes or 4 small potatoes)
- olive oil
- 1/4 cup sour cream
- 1 1/2 tbsp unsalted butter, diced
- 1 1/2 tbsp maple syrup
- 1/2 tsp Chipotle Chile powder
- 1/2 tsp grated orange zest
- 2 tbsp freshly squeezed orange juice
- 2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
- 1 egg beaten with 1 tbsp of water, for egg wash
- sea salt and pepper
- Heat oven to 425 degrees.
- Line one sheet pan with aluminum foil and another with parchment paper
- Rub the sweet potatoes with olive oil and prick them all over with a fork. Place the potatoes on the foil-lined sheet pan. Bake for 1 hr, until tender. Lower the oven to 375 degrees.
- Allow the potatoes to cool enough to handle. Then peel and discard the skins.
- Mix potatoes, sour cream, butter, maple syrup, chili powder, orange zest, orange juice, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper and mix well with a hand held mixer.
- Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin.
- With a sharp paring knife, cut four 5-inch circles for the pastry, using a dish as a guide.
- Place a heaping spoon of filling on each circle, leaving a 1-inch border.
- Brush the edges of the circles with the egg wash and fold over, making half circles.
- Crimp the edges together wit the tines of a fork. Repeat with the second sheet of puff pastry.
- Place on the parchment lined sheet pan.
- Chill in the refrigerator for 15 mins.
- Brush with the egg wash.
- Sprinkle with sea salt and pepper.
- Make 2 small slits in each empanada to allow steam to escape.
- Bake for 25-30 min, until puffed and browned. Serve hot.