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!
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TOTAL TIME: 1 h 5 min
– unsalted butter– sweet potatoes, peeled and cut into 1-inch cubes– fresh orange juice– plain Greek yogurt– tap to see more ...
Step 1 – 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.
Step 2 – 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. If they are too firm, continue to cook them in the microwave.
Step 3 – 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.
Step 4 – To make the dough, in a bowl, whisk together the flour, sugar, cinnamon, and salt. Beat the butter on medium-low speed until creamy. Add the egg and beat until well mixed. Add the flour mixture and beat. Slowly add the beer.
Step 5 -6 – Preheat the oven. Line a large sheet pan with parchment paper.
– Turn the dough out onto a lightly floured work surface. Divide the dough into 14 equal pieces and shape each piece into a ball.
Step 7-8 – Place a small dollop 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. Repeat until all the dough rounds are filled.
– Brush the top of each empanada with the egg wash. Arrange the empanadas on the prepared sheet pan.
Step 9-10 – – Place the pan on the lowest oven rack and bake the empanadas until lightly golden, about 25 minutes.
– Transfer the empanadas to wire racks to cool.