easy, homemade

SWEET POTATO EMPANADAS

Take a smart shortcut with store-bought puff pastry sheets and enjoy these delicious pies in one hour!

INGREDIENTS

–  puff pastry  –  sweet potatoes  – olive oil – onion  – minced garlic –  brown sugar – chipotle chili powder  – ground cumin – salt –  black pepper

Cook Sweet Potatoes

Cook sweet potatoes with your preferred method & then mash the peeled sweet potatoes.

1

Sauté Onions

Heat olive oil in a skillet. Add onions & sauté. Add minced garlic & sauté. Stir in brown sugar, chipotle chili powder, ground cumin, salt, & pepper & cook.

2

Combine the Mixtures

Add onion mix to the sweet potatoes & mix well. Place the filling to one side.

3

Cut Out Circles

Unfold each puff pastry sheet and roll them into a rough 12-inch square. Use a 5-inch round cookie cutter & cut out 4 dough circles.

4

Add the Filling

Place two heaped tbs of sweet potato filling on each circle and brush edges with egg wash.

5

Fold the Dough

Fold over the dough to create a half-circle & seal & crimp the edges. Repeat with the 2nd puff pastry sheet.

6

Arrange

Arrange the empanadas on a baking sheet lined with parchment paper & brush the tops with egg wash. Cut two tiny slits on the empanadas for steam to escape.

7

Bake

Bake for 25 mins or until the tops are golden. Serve hot with chimichurri sauce or your favorite salsa. Enjoy!

8

serve & enjoy!

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