If you’re looking for a fun and festive addition to your holiday dessert table, you need to try this recipe for Empanadas de Camote (Sweet Potato Empanadas). They’re so delicious, they even made it into my newest cookbook, Fiestas!

These sweet potato hand pies are warmly spiced and encased in a deliciously flaky dough, perfect for ending any fall or winter meal. As a bonus, there’s no need to deal with the fuss of slicing and serving a whole pie!

white serving platter filled with golden brown empanadas de camote (sweet potato empanadas) with one cut in half to show the filling.

Crafted with just 11 easily accessible ingredients, my sweet potato empanadas are a breeze to prepare. I suggest planning a meal-prep day a few days in advance of the Big Meal. While you’re at it, make my cranberry pomegranate sauce, slow cooker Thanksgiving stuffing, and pumpkin tres leches cake too! 

And, whether you’re a planning pro or a last-minute cook, you’ll appreciate that they can be made in batches and stashed in the freezer ahead of the Thanksgiving or Christmas rush. When the festivities peak, you’ll be ready with a modern twist on a classic dessert that unfurls the warmth of the holidays in each bite. 

3 cooked sweet potatoes resting on a clean kitchen towel ready to be peeled.

What Are Empanadas de Camote?

Pronounced as “ehm-pah-NAH-das deh kah-MOH-teh,” empanadas de camote are scrumptious turnovers that taste like a warm hug in food form! Camote means sweet potato in Spanish, so imagine a sweet, cinnamon-infused sweet potato filling, all wrapped up in a buttery, flaky crust. 

They’re often enjoyed during the holidays as a Mexican-inspired alternative to pumpkin pie or sweet potato pie. And the best thing? You can enjoy them either hot or room temp, anytime you crave a little sweet something. 

What is the Difference Between Empanadas de Camote and Empanadas de Calabaza?

Empanadas de camote and empanadas de calabaza share striking similarities, as both are delectable Latin American pastries. The common thread lies in their golden, flaky crusts, enveloping lusciously sweet, orange-hued fillings.

Empanadas de camote are filled with a sweet potato mixture, creating a delightful blend of sweetness and earthiness. On the other hand, empanadas de calabaza feature a filling made from pumpkin, offering a rich and velvety texture with a slightly sweet taste. Both variations promise a heavenly combination of savory pastry and flavorful, comforting fillings, making them irresistible treats for any occasion.

Why You’ll Love This Sweet Potato Empanadas Recipe

  • Made With 11 Simple Ingredients – I’d venture to bet you have at least 9 of them on hand already. 😉
  • Make-Ahead-Friendly – This recipe for sweet empanadas is an eternal Thanksgiving favorite because I can make them up to 3 months in advance. If you’re familiar with the crazy rush of holiday prep, you know what a relief it is to have your desserts taken care of!
  • Sweetly Spiced & Seasonal – The cheerful orange hue of sweet potatoes always makes me think of shorter days and cozy nights. Throw some warm cinnamon and flaky pastry in the mix, and you have a natural choice for a seasonal dessert!
  • Perfectly Portioned – Since an empanada is just a handheld pie, it is the perfect dessert after a Thanksgiving feast. There are no dishes or utensils required, meaning less clean up. CHEERS TO THAT! 🙌
ingredients needed to make the sweet potato filling for empanadas de camote.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make this Mexican sweet potato hand pie recipe. For the spiced filling, you’ll need:

  • Water – If possible, use filtered water for the best taste.
  • Piloncillo – For rich, molasses flavor. Feel free to swap in 1 cup of packed dark brown sugar.
  • Cinnamon Stick & Whole Cloves – For imparting warmth and coziness. While whole spices retain more of their essential oils (and thus more of their flavor), you can swap in 1 teaspoon ground cinnamon and ⅛ teaspoon ground cloves in a pinch.
  • Sweet Potatoes – I prefer using traditional orange-fleshed sweet potatoes, but yams or purple sweet potatoes can also be used.

While you’re welcome to use store-bought dough, I promise it can’t hold a candle to the buttery, flaky, malty deliciousness of my homemade empanada dough. It’s also not as hard as you might think!

ingredients needed to make sweet empanada dough laid out on a table.

Here’s what you’ll need to make this sweet potato empanadas recipe entirely from scratch, just the way Abuela intended:

  • AP Flour – Plain flour is all you need. Told you we were keeping it simple!
  • Granulated Sugar – You can also use cane sugar if needed, but don’t swap in brown sugar. It has too much moisture for the dough.
  • Ground Cinnamon – For an added boost of cozy flavor.
  • Salt – Fine sea salt or kosher salt are recommended.
  • Butter – Most store-bought doughs are made with shortening, which lacks the rich flavor that butter brings to the table. 
  • Egg – For binding the dough. If you’re using liquid eggs from a carton, you’ll need a scant ¼ cup.
  • Dark Beer – This is my secret weapon for exceptionally flaky empanada shells. As a bonus, it also adds a yeasty, malty flavor and intensifies the caramelization of the pastry. YUM.

How To Make Empanadas de Camote

These Thanksgiving empanadas are simpler to prepare than you might think. Here’s how:

Step 1: Make Spiced Syrup.

To prepare the filling, in a small saucepan over high heat, combine the water, piloncillo, cinnamon, and cloves and bring to a boil, stirring to dissolve the piloncillo. Remove from the heat, cover, and let steep for 30 minutes.

Step 2: Microwave Sweet Potatoes.

Meanwhile, pierce each sweet potato with a fork two or three times. Place the potatoes on a microwave-safe plate and microwave until soft and tender, 10–15 minutes. If they are too firm, continue to cook them in the microwave in 1-minute increments. Let the potatoes cool until they can be handled, then peel and discard the skins.

Step 3: Mash Sweet Potatoes.

Put the potatoes into a bowl. Using a potato masher, mash the potatoes while adding the piloncillo syrup, a little at a time, until you have a whipped consistency. You may not need to use all the syrup. Cover and refrigerate the filling until cold.

Step 4: Make Flaky Empanada Dough.

To make the dough, in a bowl, whisk together the flour, sugar, cinnamon, and salt. In a stand mixer fitted with the dough hook, beat the butter on medium-low speed until creamy. Add the egg and beat until well mixed. With the mixer on low speed, add the flour mixture and beat until incorporated. Slowly add the beer, beating until a soft, smooth dough forms. You may not need all of the beer.

Step 5: Prep.

Position a rack in the lower third of the oven and a rack in the top third of the oven and preheat the oven to 350°F. Line a large sheet pan with parchment paper.

Step 6: Assemble.

Turn the dough out onto a lightly floured work surface and bring it together with your hands. Divide the dough into 14 equal pieces and shape each piece into a ball. Cover the balls with a kitchen towel to prevent them from drying out. Working in small batches, on the floured surface, flatten each dough ball slightly, then roll out into a thin round about 4 inches in diameter.

process shot showing rolled out empanada dough cut into circles with dollops of sweet potato filling added on one half of each of the circles.

Place a small dollop (about 2 tablespoons) of filling on half each dough round. Using a pastry brush, dampen the edge of the round with the egg wash and fold the uncovered side over the filling to create a half-moon. Press the edges together with you fingers and then with the tines of a fork to seal securely. Repeat until all the dough rounds are filled.

process shot showing a pastry brush brushing on the egg wash before baking the empanadas de camote.

Step 7: Egg Wash.

Brush the top of each empanada with the egg wash, then puncture the top twice with fork tines to allow steam to escape during baking. Arrange the empanadas on the prepared sheet pan, spacing them about 1 inch apart. 

Step 8: Bake.

Place the pan on the lowest oven rack and bake the empanadas until lightly golden, about 25 minutes. If after 15 minutes the bottoms of the empanadas are starting to brown, move the sheet pan to the top rack.

Step 9: Broil.

Set the oven to broil, move the pan to the top rack (if it is not already there), and broil until the tops are golden brown, 1–2 minutes.

Step 10: Cool & Serve.

Transfer the empanadas to wire racks to cool. Serve warm or at room temperature.

hero shot of a white serving platter filled with Thanksgiving empanadas de camote.

Optional Variations

  • Store-Bought Dough – While a sweet potato empanada might not have the same flaky charm as one made entirely from scratch, the holidays sometimes call for shortcuts.
  • Mix-Ins – Consider adding some textural interest and an added layer of flavor with fun mix-ins like mini marshmallows, dried cranberries, or toasted pecans.
sweet potato empanadas on a Thanksgiving buffet table as an alternative to classic sweet potato pie.

Expert Tips

  • Make-Ahead Magic. The filling can be prepared and stored in an airtight container in the fridge up to 1 week in advance. Similarly, the empanada dough can be prepared, wrapped well in plastic wrap, and refrigerated for up to 3 days.
  • Meal Prepping Maestro. If you’d like to get an even bigger head start, feel free to prepare the empanadas through Step 6. Then, the night before or the day of your celebration, pop them out of the freezer onto a lined sheet pan, brush with egg wash, poke with the tines of a fork, and bake as directed, adding a few minutes to the bake time as needed.
  • Waste Not, Want Not. Use any leftover filling as a shortcut to make my Chipotle Mashed Sweet Potatoes!

Frequently Asked Questions

Should empanadas be baked or fried?

Whether to bake or fry empanadas can depend on personal preference and the specific recipe you’re following. Baking empanadas tends to give them a lovely golden crust with a flaky texture and is generally considered a healthier option since it uses less oil. Plus, baking can be a bit easier to manage, especially when you’re making a large batch. 

On the other hand, frying empanadas creates a crispy exterior and a rich flavor that’s hard to resist. But for these Empanadas de Camote, baking not only brings out the sweet potato filling’s natural sweetness but also keeps the pastry light and airy, which sounds just perfect for a holiday treat!

Is empanada crust the same as pie crust?

While both seek that desirable flaky texture, pie crust is typically made with cold butter, which helps achieve those beautiful, tender layers. It’s all about keeping those bits of butter solid until the baking process starts. Pie crust generally doesn’t include eggs or any leavening agents, which helps it stay crumbly and light.

On the flip side, empanada dough often includes an egg in the mix. The egg helps the crust hold together better, making it more pliable for stuffing and sealing those delicious fillings inside. Some empanada recipes even call for beer, which can add lightness to the dough and a slight yeasty flavor. This makes the empanada crust a bit heartier than the traditional pie crust, ready to support a variety of fillings and perfect for either baking or frying.

Are empanadas Mexican or Puerto Rican?

Empanadas are a culinary treasure shared by many, not just in Mexico or Puerto Rico. These delightful pockets of joy have a special place in kitchens across Latin America, with each country infusing them with local flavors and flair. 

While the roots of empanadas lie in Spain and Portugal, their journey across the Atlantic allowed these turnovers to become a gastronomic staple from the Caribbean to the southernmost tips of the Americas. Both Mexico and Puerto Rico, along with countless other countries, have embraced empanadas, so let’s just say they’re a worldly treat! 😉

More Mexican-Inspired Holiday Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Empanadas de Camote | Sweet Potato Empanadas

5 (3 ratings)
If you’re looking for a fun and festive addition to your holiday dessert table, you need to try this recipe for Empanadas de Camote. These sweet potato hand pies are warmly spiced and encased in a deliciously flaky dough, perfect for ending any fall or winter meal. As a bonus, there’s no need to deal with the fuss of slicing and serving a whole pie!
Print Pin Rate
Yield: 14
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

Make Sweet Potato Filling:

Make Empanada Dough:

  • 3 1/3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 large egg
  • 1/2 cup dark beer, at room temperature
  • 1 egg, beaten with 2 tablespoons water, for the egg wash

Instructions 

  • To prepare the filling, in a small saucepan over high heat, combine the water, piloncillo, cinnamon, and cloves and bring to a boil, stirring to dissolve the piloncillo. Remove from the heat, cover, and let steep for 30 minutes.
  • Meanwhile, pierce each sweet potato with a fork two or three times. Place the potatoes on a microwave-safe plate and microwave until soft and tender, 10–15 minutes. If they are too firm, continue to cook them in the microwave in 1-minute increments. Let the potatoes cool until they can be handled, then peel and discard the skins.
  • Put the potatoes into a bowl. Using a potato masher, mash the potatoes while adding the piloncillo syrup, a little at a time, until you have a whipped consistency. You may not need to use all the syrup. Cover and refrigerate the filling until cold.
  • To make the dough, in a bowl, whisk together the flour, sugar, cinnamon, and salt. In a stand mixer fitted with the dough hook, beat the butter on medium-low speed until creamy. Add the egg and beat until well mixed. With the mixer on low speed, add the flour mixture and beat until incorporated. Slowly add the beer, beating until a soft, smooth dough forms. You may not need all of the beer.
  • Position a rack in the lower third of the oven and a rack in the top third of the oven and preheat the oven to 350°F. Line a large sheet pan with parchment paper.
  • Turn the dough out onto a lightly floured work surface and bring it together with your hands. Divide the dough into 14 equal pieces and shape each piece into a ball. Cover the balls with a kitchen towel to prevent them from drying out. Working in small batches, on the floured surface, flatten each dough ball slightly, then roll out into a thin round about 4 inches in diameter.
  • Place a small dollop (about 2 tablespoons) of filling on half each dough round. Using a pastry brush, dampen the edge of the round with the egg wash and fold the uncovered side over the filling to create a half-moon. Press the edges together with you fingers and then with the tines of a fork to seal securely. Repeat until all the dough rounds are filled.
  • Brush the top of each empanada with the egg wash, then puncture the top twice with fork tines to allow steam to escape during baking. Arrange the empanadas on the prepared sheet pan, spacing them about 1 inch apart.
  • Place the pan on the lowest oven rack and bake the empanadas until lightly golden, about 25 minutes. If after 15 minutes the bottoms of the empanadas are starting to brown, move the sheet pan to the top rack.
  • Set the oven to broil, move the pan to the top rack (if it is not already there), and broil until the tops are golden brown, 1–2 minutes. Transfer the empanadas to wire racks to cool. Serve warm or at room temperature.

Notes

  • The filling can be prepared up to 1 week in advance and stored in an airtight container in the refrigerator. When shaping the empanadas, you will have more filling than you need. You can use leftover filling as a shortcut to make Chipotle Mashed Sweet Potatoes.
  • To freeze the empanadas, fill and shape them as directed, then arrange them on the sheet pan and place in the freezer until frozen solid. Transfer them to an airtight container and freeze for up to 3 months. When you’re ready to bake them, simply pop them out of the freezer onto a lined sheet pan, brush with the egg wash, puncture with fork tines, and bake as directed, adding a few minutes to the overall time. You can also freeze the baked empanadas if you like, though the flaky texture of the crust will suffer in cold storage.
Calories: 321kcal, Carbohydrates: 50g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 282mg, Potassium: 211mg, Fiber: 2g, Sugar: 19g, Vitamin A: 7210IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Mexican, Tex-Mex

This recipe is also published in Muy Bueno Fiestas.
Photography: Jenna Sparks