Easy Sweet Potato Empanadas | Thai Caliente Dessert Recipes (2024)

ByReneePosted onSeptember 24, 2022January 26, 2024

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Sweet Potato Empanadas or Empanadas de Camote, made easy with store bought pie dough and a simple filling.

These sweet potato empanadas use store-bought pie crust as a shortcut, similar to my Apple Empanadas.

While I agree that homemade dough tastes better, this recipe comes in handy when you’re short on time or feeling lazy like me.

My father in law introduced me to empanadas de camote, sweet potato empanadas. He makes his dough from scratch but uses the same filling.

Ingredients

• Store bought Pie Crust
• Sweet Potato
• Butter
• Cinnamon
• Brown Sugar
• Salt
• Egg

How to Make the Sweet Potato Filling

Start by peeling and cutting the sweet potato into even chunks. Use 2 large sweet potatoes, 3 medium, or 5 small ones. You want to end up with about 2 cups of cooked sweet potato.

Place the potatoes in a pot and fill with cold water. Bring to a boil and simmer for 10 minutes or until they are soft.

Drain the water and add butter, salt, cinnamon, and brown sugar. Mash until smooth. Taste the mixture and add more sugar if you want a sweeter filling.

Keep in mind the sweetness will mellow a little after baking. Allow the mashed sweet potato to chill in the refrigerator to cool down.

How to Fold the Empanadas

Follow the directions on the pie crust on how to thaw before using. Unroll the pie crust onto a clean surface.

Use a cup, bowl, or measuring cup 3 inches in diameter to cut circles. I was able to get 8, then roll all the scraps together and flatten it with a rolling pin to cut more.

I was able to get 10 (3 inch) discs, and 1 small one. Now use a rolling pin to flatten each disc, just be careful to not roll it too thin since the dough can break.

Fill each flattened disc with about 2 tablespoons of the cooled sweet potato filling.

Now fold the sides up to make a half moon and press the edges together to create a seal. Use a fork to create crimps along the edge.

How to Bake the Empanadas

Once all the sweet potato empanadas are folded, place them in the refrigerator to chill while the oven preheats. Set the oven temperature to 375° Fahrenheit.

Remove the empanadas from the refrigerator and use a knife to make slits on top of each one. This prevents the filling from bursting out during baking.

Whisk 1 egg until smooth and use a pastry brush to paint the tops of each sweet potato empanada.

Place in the oven and bake for 20-25 minutes or until the crust is golden brown. Allow the empanadas to cool on the baking sheet for 10 minutes, then move to a wire rack.

How to Serve and Store

The sweet potato empanadas can be served after they cool down for 10 minutes. I enjoy eating them warm with a cup of coffee.

Empanadas can be left out at room temperature for 2 hours. After 2 hours place in the refrigerator. Refrigerated empanadas can be reheated in an oven or toaster oven to crisp up.

You can also freeze leftover sweet potato empanadas for up to 3 months and reheat in the oven at 350° Fahrenheit for 10 minutes, or until warmed through.