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When the air finally cools off in South Texas and the scent of cinnamon starts sneaking into my kitchen, I know it's time for Sweet Potato Empanadas or as they are called in Spanish, Empanadas de Camote.
These golden little hand pies are what cozy season tastes like: creamy mashed sweet potatoes spiced with cinnamon, nutmeg, and ginger tucked inside a flaky, buttery crust that's sprinkled with cinnamon sugar. Every bite is like a hug from fall itself.
I grew up loving the versions sold in Mexican panaderías, but these are the ones I make when I want that same nostalgic flavor without spending all day in the kitchen.
Table of Contents
- 🔍 Recipe at a Glance
- ❤️Why You’ll Love These Sweet Potato Empanadas
- 🇲🇽 A Little Background (Flavor and Tradition)
- ✨ Why This Recipe Works
- Equipment
- 🛒 Ingredients You'll Need
- How To Make Sweet Potato Empanadas
- 💡Recipe Tips For Success
- 🧊Make Ahead – Freeze – Reheat
- 🍯 What To Serve with Sweet Potato Empanadas
- 💬 Frequently Asked Questions (FAQs)
- More Sweet Potato Recipes
- 🥟More Empanada Recipes To Try
- 💭Final Thoughts
- Recipe
- Reviews
Store-bought pie crust keeps them easy, while the warm spiced filling brings all the homemade heart.
If you're baking your way through fall desserts, add these to the list, and don't miss my Empanada Recipes Collection for even more sweet and savory favorites.
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| 🔪 Prep Time: | 30 minutes |
| 🔥 Cook Time: | 15 minutes |
| ⏲️ Total Time: | 45 minutes |
| 🍽️ Servings: | 10 |
| ⚡Skill Level: | Easy |
| 💡 Make-Ahead Friendly: | Yes (freeze unbaked and bake from frozen) |
❤️Why You’ll Love These Sweet Potato Empanadas
If fall had a scent, it would be cinnamon, vanilla, and buttery pastry – all wrapped up in these easy Sweet Potato Empanadas
Also known as Empanadas de Camote, these golden hand pies are filled with creamy mashed sweet potatoes spiced with cinnamon, nutmeg, and ginger, then sprinkled with cinnamon sugar for the perfect finishing touch. They're cozy, flaky, and ready in under an hour.
Whether you're baking for a fall get-together, a Thanksgiving dessert table, or just to make your kitchen smell amazing, this recipe is the perfect mix of comfort and tradition.
🇲🇽 A Little Background (Flavor and Tradition)
In many Mexican panaderías, Empanadas de Camote are a beloved fall treat – soft, fragrant pastries filled with spiced sweet potatoes (camote) and sometimes flavored with anise or piloncillo (Mexican brown sugar).
My version keeps those traditional flavors but simplifies the process for busy home bakers.
You can use a ready-made pie crust or empanada discs for convenience, or try the homemade dough from my Baked Apple Empanadas post for a more authentic touch.
✨ Why This Recipe Works
- Easy and approachable: Store-bought pie crusts make these empanadas quick enough for weeknights or holiday prep.
- Balanced flavor: Brown sugar and warm spices bring out the sweet potato's natural richness.
- Flexible dough options: Choose between store-bought pie crust for ease or the homemade dough for authenticity.
- Perfect texture combo: A creamy spiced filling wrapped in crisp, flaky crust.
Equipment
- Food Processor (Optional for mashing the sweet potatoes)
- Large bowl and Small bowl
- Rolling pin
- Cookie cutter
- Large Baking sheet
- Pastry brush
🛒 Ingredients You'll Need
- Pie Crust – Use refrigerated pie crust or empanada discs. For from-scratch flavor, try the homemade empanada dough from my Baked Apple Empanadas post.
- Sweet Potatoes – Fresh, canned, or pureed all work; about one large sweet potato.
- Brown Sugar – Sweetened the filling. For traditional flavor, use 1/2 cup grated piloncillo (panel) instead.
- Heavy Cream – Adds smoothness and helps blend the filling.
- Vanilla Extract – Complements the sweet potato flavor beautifully. Use pure vanilla extract (rather than imitation vanilla) for the best flavor.
- Salt – Balances sweetness and enhances flavor.
- Ground Cinnamon – Adds warmth to the filling, and combines with sugar for the cinnamon sugar topping.
- Nutmeg – Gives subtle nutty spice.
- Ground Ginger – Adds brightness and depth.
- Optional Traditional – For classic Mexican bakery flavor, add 1/4 teaspoon ground anise or 1/8 tsp cloves.
- Egg – For egg wash on top.
- Granulated Sugar – Mix with cinnamon for topping.
See the recipe card below for the the ingredients with amounts.
How To Make Sweet Potato Empanadas
Prepare the Filling: In a large bowl, combine the mashed sweet potatoes, brown sugar, heavy cream, vanilla extract, salt, cinnamon, nutmeg, and ginger. Mix well until combined.
Roll Out the Dough: Roll out the pie crust on a lightly floured surface. Use a large (4-inch) or (5-inch) cookie cutter to make a four or 5-inch circle of pie dough with each.
Fill the Empanadas: Place a spoonful of filling on one half of each dough circle.
Seal The Edges: Moisten the edges with water and fold the dough over the filling, pressing the edges to seal. Crimp the edges with a fork or fingers to create a decorative seal.
Egg Wash & Topping: Place the empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with beaten egg and sprinkle with cinnamon sugar.
Bake: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.
Serve: Let the empanadas cool slightly before serving. Enjoy warm or at room temperature.
💡Recipe Tips For Success
- Don't overfill: Use 1 Tbsp filling per empanada for a clean seal.
- Seal edges well: A little water helps; press firmly with a fork or twist edges.
- Chill before baking: 10 minutes in the fridge = flakier crust.
- Cook your own camote: Microwave 15 min or bake 400°F 45 min, then mash.
- Use parchment paper: Makes cleanup a breeze.
🧊Make Ahead – Freeze – Reheat
- Freeze unbaked: Arrange on a tray, freeze solid, store in a freezer bag. Bake from frozen 22-25 min at 400°F.
- Freeze baked: Cool completely, wrap well, and reheat at 350°F for 8-10 min.
- Store: Keep in an airtight container in the fridge up to 7 days.
🕒 Prep time (30 minutes) is for refrigerated crust. Add 1-1½ hours if using homemade dough.
🍯 What To Serve with Sweet Potato Empanadas
These empanadas are delicious on their own or with a drizzle of cajeta (caramel sauce) or dulce de leche. For an authentic pairing, serve with a warm cup of Café de Olla or your favorite coffee.
Want more sweet potato inspiration? Browse my full Sweet Potato Recipes Category or try:
💬 Frequently Asked Questions (FAQs)
Traditional Mexican sweet empanadas filled with creamy spiced sweet potato and wrapped in flaky pastry, often dusted with cinnamon sugar.
Yes – drain well and mash 1 cup (≈240 g).
For quick results, use refrigerated pie crust or empanada discs. For authentic flavor, try the homemade dough from my Baked Apple Empanadas Post.
Yes! Freeze unbaked empanadas and bake straight from frozen at 400°F for 22-25 minutes.
Absolutely – substitute 1/2 cup grated piloncillo for brown sugar for that rich, molasses-like bakery flavor.
Yes – a pinch of anise or cloves adds authentic Mexican bakery aroma.
More Sweet Potato Recipes
Check out these other recipes if you love sweet potatoes like we do.
- Sweet Potato Casserole with Marshmallows
- Sweet Potato Pie
- Sweet Potato Biscuits
- Twice Baked Stuffed Sweet Potatoes
- Sweet Potato Chips
- Sweet Potato Toast
🥟More Empanada Recipes To Try
Below are more empanada recipes, and you can also check out our Empanadas Recipe Collection.
💭Final Thoughts
These Sweet Potato Empanadas (Empanadas de Camote) bring together the flavors I grew up loving in South Texas – warm spices, buttery pastry, and a touch of Mexican bakery nostalgia.
Whether you make them for fall gatherings or just because it's a cinnamon-sugar kind of day, they're guaranteed to disappear fast.
If you make them, please leave a ⭐⭐⭐⭐⭐ rating and tag #FlavorMosaic – I love seeing your empanadas in all their cinnamon-sugar glory!
Recipe
Sweet Potato Empanadas Recipe
Ingredients
Empanadas
- 1 cup cooked mashed sweet potatoes (canned is fine) (or about 1 large sweet potato)
- 1/3 cup brown sugar (packed)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 (14.1 ounce) packaged pie crusts (refrigerated)
Egg Wash & Cinnamon Sugar
- 1 egg beaten
- 2 tablespoons granulated sugar
- 1/4 ground cinnamon
Instructions
- Heat the oven to 400° and spray a baking sheet with cooking spray.
- In a bowl, mash the sweet potatoes well, then stir in the brown sugar until combined.1 cup cooked mashed sweet potatoes, 1/3 cup brown sugar
- Add the heavy cream and spices and stir well.2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger
- Unroll the pie crust and use a large (4-inch) cookie cutter. Cut as many circles from each pie crust as possible.1 (14.1 ounce) packaged pie crusts
- Spoon 1 large tablespoon of filling on one side of the dough. Dip your finger in water and go around the edge of the dough.
- Fold the dough over and press firmly to seal.
- You can make small folds around the pastry to create a pretty border, or use a fork to firmly seal.
- Place the pies on the prepared baking sheet. Brush the beaten egg over the pies. Combine the sugar and cinnamon and sprinkle over the egg.1 egg, 2 tablespoons granulated sugar, 1/4 ground cinnamon
- Bake for 20 minutes until golden brown.
- Remove and serve.
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