Why You’ll Love this Sweet Potato Empanadas Recipe
Whether you’re looking for a delicious appetizer or a comforting snack, you’ll love this Sweet Potato Empanadas recipe. I can’t get enough of their flaky, buttery crust paired with the creamy, sweet filling.
The combination of cream cheese and yams creates a rich texture that’s simply irresistible. Plus, the hint of cumin adds a warm, savory note that elevates each bite. They’re perfect for gatherings or as a cozy treat at home.
I especially enjoy how easy they’re to make; you can prepare the dough and filling ahead of time. When baked to golden perfection, these empanadas deliver a delightful crunch followed by a soft, flavorful center.
Trust me, once you try them, you’ll be hooked!
Ingredients of Sweet Potato Empanadas
When it comes to making Sweet Potato Empanadas, the ingredients are key to creating that amazing flavor and texture. You’ll be using some familiar pantry staples along with a few special items that will make your empanadas truly delicious.
Just imagine biting into that flaky crust and creamy filling, all made from ingredients you can easily find. Let’s take a look at what you’ll need to whip up this tasty treat.
Ingredients for Sweet Potato Empanadas:
- 2 (8 ounce) packages cream cheese
- 3/4 cup unsalted butter, softened
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 lbs jewel yams or garnet yams
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon cold water
Now, let’s talk a bit about these ingredients. First, the cream cheese and butter are what make the dough super rich and flaky. They’re like the dynamic duo of pastry making.
And those yams? They’re the star of the show. You can choose between jewel or garnet yams, but trust me, both will work wonders.
Don’t skip on the cumin; it adds a lovely warmth that balances the sweetness of the yams, making each bite a delightful experience.
Also, when it comes to flour, unbleached all-purpose is the way to go for that perfect texture. Just keep in mind, the dough needs some time to chill, so plan ahead if you’re feeling a bit hungry.
How to Make Sweet Potato Empanadas
Making Cream Cheese Sweet Potato Empanadas is an exciting adventure in the kitchen, and trust me, once you get the hang of it, you’ll be whipping these up like a pro.
Let’s start with the dough because that’s where the magic begins. Grab 2 (8 ounce) packages of cream cheese and 3/4 cup of softened unsalted butter, and mix them together in a large bowl using an electric mixer. The goal is to get them nice and creamy, like a cloud of deliciousness.
Once you’ve achieved that dreamy consistency, add in 2 1/2 cups of unbleached all-purpose flour and 1/2 teaspoon of salt in a few additions. Mix until the dough just comes together—don’t overdo it. You want it to be a cohesive ball of joy.
After that, wrap it in plastic wrap and let it chill in the fridge for at least three hours, or even a few days if you’re feeling patient. I know, that’s a tough wait, but good things come to those who chill.
While the dough is getting cozy in the fridge, let’s work on the filling. You’ll need 2 1/2 pounds of jewel or garnet yams, which are just the cutest little sweet potatoes. Peel them and chop them into equal-sized chunks, then toss them in a medium pot with about two inches of cold water.
Bring it to a boil and then simmer until they’re tender—this should take about 15 to 25 minutes, depending on how chunky you cut them. When a knife slides in easily, drain those bad boys and mash them up with 1 1/2 tablespoons of unsalted butter, 1 teaspoon of cumin, 1/4 teaspoon of salt, and a few grinds of black pepper.
The aroma of cumin will fill your kitchen, and let me tell you, it’s heavenly. Chill the filling until it’s cool, and voilà, you’re ready to assemble.
Now, let’s explore the fun part—putting these empanadas together. Preheat your oven to 450 degrees F, and divide your chilled dough in half. Roll out one half to about 1/8 inch thickness, and don’t worry if it feels a bit stubborn; just coax it gently.
Use a 3-inch biscuit cutter or a glass to cut out circles, placing them on a cookie sheet lined with waxed paper. Repeat this with the other half of the dough. When it comes to filling, take about a teaspoon of that delicious yam mixture and place it in the center of each dough round.
Fold it in half and pinch the edges to seal—no fancy tools needed, although a fork can add a cute design. Place these little pockets of joy on a Silpat-lined cookie sheet, brush them with an egg wash made from 1 beaten egg and 1 tablespoon of cold water, and make a tiny slit on top of each for steam to escape.
Bake for 10 to 12 minutes until they’re golden brown and irresistible. Just try to resist nibbling on one while they cool—it’s a challenge, I promise.
Sweet Potato Empanadas Substitutions & Variations
As you get comfortable assembling your sweet potato empanadas, you might find yourself wanting to experiment with different ingredients and flavors.
For a twist, try swapping the cream cheese with ricotta or goat cheese for a tangy touch. If you’re feeling adventurous, consider adding spices like cinnamon or nutmeg to the filling for warmth.
You can also mix in cooked black beans or corn for added texture and flavor. If you prefer a different dough, use a cornmeal or whole wheat flour blend for a unique taste.
Don’t forget about toppings—fresh herbs or a drizzle of spicy sauce can elevate your empanadas even further. The possibilities are endless, so have fun and make these empanadas your own!
What to Serve with Sweet Potato Empanadas
While sweet potato empanadas are delicious on their own, pairing them with the right sides can truly enhance the meal.
I love serving these empanadas with a fresh avocado salad drizzled with lime juice. The creaminess of the avocado complements the sweet potato perfectly.
A zesty salsa verde also works wonders, adding a burst of flavor that elevates each bite.
If you’re in the mood for something warm, a side of black bean soup brings a hearty touch that balances the meal beautifully.
Finally, don’t forget a dollop of sour cream or Greek yogurt for a cool contrast.
These sides not only complement the empanadas but also create a delightful dining experience I always enjoy!
Additional Tips & Notes
To guarantee your cream cheese sweet potato empanadas turn out perfectly, I recommend a few key tips. First, make certain your dough is well-chilled; this guarantees easier rolling and better structure.
Use a light touch when rolling—too much pressure can make the dough tough. When filling, don’t overstuff; about a teaspoon of filling per empanada works best.
After forming them, chill the empanadas for about 10 minutes before baking; this aids them hold their shape. For a golden finish, brush each with egg wash, and don’t skip the slits on top to let steam escape.
Finally, keep an eye on them while baking, as oven times can vary. Enjoy your delicious empanadas!