Empanadas de Camote | Sweet Potato Empanadas

5 (3 ratings)

Empanadas de Camote | Sweet Potato Empanadas

Sweet potato empanadas filled with piloncillo, canela, and cloves, then wrapped in my homemade flaky butter and dark beer pastry. These baked Empanadas de Camote are a family-inspired favorite for fall and holiday gatherings.

Prep Time40

Cook Time25

Total Time1 5

Course: Dessert

Cuisine: Mexican, Tex-Mex

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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

Make the filling ahead: Prepare the sweet potato filling in advance, cool completely, and store it in an airtight container in the refrigerator. The dough can also be made ahead, wrapped tightly, and refrigerated for up to 3 days.
Freeze before baking: Assemble the empanadas as directed, then freeze them on a baking sheet until firm. Transfer to a freezer-safe container. When ready to bake, place the frozen empanadas on a lined baking sheet, brush with egg wash, prick with a fork, and bake as directed, adding a few extra minutes as needed.
Add the syrup gradually: You may not need all of the piloncillo syrup. Add just enough to create a smooth, thick filling that won’t run out of the empanadas.
Watch the bottoms: Check the empanadas after about 15 minutes. If the bottoms are browning too quickly, move the pan to the upper rack to finish baking.

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