Sweet Potato Empanadas Recipe

Cinnamon sugar coated sweet potato empanadas on a plate with one empanada cut in half to view the sweet potato filling.

Sweet Potato Empanadas Recipe

Cozy up with these Easy Sweet Potato Empanadas (Empanadas de Camote) - flaky golden pastries filled with creamy mashed sweet potatoes and warm cinnamon-spice flavor. Made fast with refrigerated pie crust or authentically with homemade dough, they taste just like the empanadas you’d find in a Mexican panadería but are easy enough for weeknight baking or holiday desserts.

Course Dessert, Side Dishes

Cuisine Mexican

Keyword Sweet Potato Empanadas

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 242kcal

Author Michele @ Flavor Mosaic

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 teaspoon 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 teaspoon ground cinnamon
Bake for 20 minutes until golden brown.
Remove and serve.

Video

Notes

Sweet Potatoes - You can use canned sweet potatoes or cook your own. They can be microwaved on high for 15 minutes or baked at 400° for 45 minutes.

Parchment Paper—If you bake the sweet potatoes, I recommend using parchment paper for easier clean-up.

Cutting Empanada Dough - If you don’t have a large round cookie cutter or biscuit cutter, you can flip a bowl over and cut circles or make a 4-inch circle from paper and cut around it with a knife.

Chill - Refrigerate the empanada dough for the flakiest crust.

Don't Overfill - Do not overfill the empanadas. I use a large tablespoon of sweet potato filling. Overfilling will result in the crust not sealing.

Sealing Empanadas - To seal well, use a finger dipped in water and run around the edge, then press the edges together well before twisting the edges. You may also use a fork to press the edges together.
For Best Results - For the best empanadas, serve them the day you make them.
Store in an airtight container in the refrigerator for up to 7 days.

Nutrition