Empanadas de Camote | Sweet Potato Empanadas

5 (3 ratings)

Empanadas de Camote | Sweet Potato Empanadas

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!

Prep Time40

Cook Time25

Total Time1 5

Course: Dessert

Cuisine: Mexican, Tex-Mex

Servings:

Author: Yvette Marquez

Ingredients

Make Sweet Potato Filling:

1 cup water
1 cup piloncillo or packed dark brown sugar
1 cinnamon stick
3 whole cloves
3 sweet potatoes

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.

Nutrition