Take a smart shortcut with store-bought puff pastry sheets and enjoy these delicious pies in one hour!
Cook sweet potatoes with your preferred method & then mash the peeled sweet potatoes.
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.
Add onion mix to the sweet potatoes & mix well. Place the filling to one side.
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.
Place two heaped tbs of sweet potato filling on each circle and brush edges with egg wash.
Fold over the dough to create a half-circle & seal & crimp the edges. Repeat with the 2nd puff pastry sheet.
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.
Bake for 25 mins or until the tops are golden. Serve hot with chimichurri sauce or your favorite salsa. Enjoy!