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sweet potato mini empanadas!

(4 ratings)
mamade4 avatar
Recipe by
Karina Alcala
@mamade4
macks creek , MO

I remember when I was little my grandma in mexico and my mom would always make empanadas both sweet and savory. This a sweet empanada recipe you can use any sweet filing. I like sweet potato but you can do canned pie filling as well. My kids love this recipe and they love to make them. They remind me of my grandmas empanadas.

(4 ratings)
yield 36 mimi empanadas
prep time 1 Hr 30 Min
cook time 25 Min

Ingredients For sweet potato mini empanadas!

  • 1
    8 oz package cream cheese room temp
  • 2
    sticks of butter room temp
  • 2 1/2 c
    all purpose flour
  • 1/4 tsp
    salt
  • 1/4 c
    sugar
  • SWEET POTATO FILLING
  • 1
    large sweet potato peeled and diced
  • 2 Tbsp
    butter
  • 1/4 tsp
    ground cinnamon
  • 4 Tbsp
    brown sugar
  • 4 Tbsp
    honey
  • 1/4 tsp
    salt
  • TOPPING
  • 1
    egg + 1 tbs water
  • 1/2 c
    sugar cinnamon mixture

How To Make sweet potato mini empanadas!

  • 1
    In a small pot add diced sweet potato and cover with water boil for 20-25 minutes until fork tender. In food processor add butter, cream cheese, flour and salt pulse until dough comes together. You can also do this by hand or with a mixer. put Dough in flour counter and make into a ball wrap with plastic wrap and let it chill for 1 hour. You can also do this ahead of time. After potato is cooked drain and add back into pot add sugar, honey, butter and salt. mash with wooden spoon or potato masher. Put mixture in plastic container (at this point you can add raisins optional)and put in fridge to cool.
  • 2
    After 1 hour get baking pans ready and preheat oven to 375 F. Flour your board or counter and roll out dough to 1/4 inch thick. Get your round cookie cutter I use a 3 inch one, Start cutting out the dough. I got 36 rounds out of my dough. In each round put a tsp full of filling in middle of round. fold over and press edge down with finger and crimp with a fork. Repeat until you are done with all the rounds.
  • 3
    Place empanadas in prepared cookie sheets with a pastry rush brush with egg wash and sprinkle with cinnamon sugar if desired optional. Cook for 25 minutes in preheated oven and let cool for at least 15 minutes. This recipe is so good and easy to make especially for kids. You can add raisins or nuts to the filling or both. You can use canned pie filling or do nutela and bananas as well. Some times I do an apple filling. Or you can do a savory filling like picadillo or chicken. If doing savory filling omit the 1/4 cup of sugar in the recipe.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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