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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 3.4 g
  • Cholesterol: 3.2 mg
  • Sodium: 125.0 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.1 g

View full nutritional breakdown of (Un)-Sweet Potato Empanadas calories by ingredient
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(Un)-Sweet Potato Empanadas

Submitted by: NEWMOMOVER40

Introduction

I got this idea from a recipe that originally called for leftover sugared sweet potatoes from a holiday dinner. My version is a side dish for the holiday dinner, so there are no leftovers to use. It calls for fresh sweet potato instead and the only sweetness is provided by the potato, cheese and ready-made dough. They were served alongside the turkey and trimmings for Thanksgiving dinner and were a big hit! I got this idea from a recipe that originally called for leftover sugared sweet potatoes from a holiday dinner. My version is a side dish for the holiday dinner, so there are no leftovers to use. It calls for fresh sweet potato instead and the only sweetness is provided by the potato, cheese and ready-made dough. They were served alongside the turkey and trimmings for Thanksgiving dinner and were a big hit!
Number of Servings: 32

Ingredients

    2 whole sweet potatoes
    2 oz. neufchatel cheese
    1 tbsp lemon juice
    2 tbsp unsalted butter, melted
    2 tsp ground nutmeg
    1 pinch pink Himalayan sea salt
    1 pinch chile pepper powder
    2 full Pillsbury Seamless Dough Sheets
    Water

Tips

It should be possible to make these ahead and reheat them to serve. I would try using a 200-degree oven, spreading them out upside down (to avoid browning the tops more) and heating for about 15 minutes.


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Directions

Preheat oven to 350 degrees.

Peel and cut up sweet potatoes into large chunks. Place in a large pot and add enough water to cover. Boil sweet potatoes for 20-25 minutes or until tender. Drain water out and mash sweet potatoes.

Add the lemon juice, nutmeg, sea salt and chile pepper powder to the mashed potatoes and mix well.

Set aside a small container of water for use in sealing empanadas.

For each dough sheet:
Remove dough sheet from tube, lay out flat, and use a rolling pin to make uniformly flat. Cut into 16 roughly square pieces. On each piece, place about 1 tsp of the sweet potato mix and scant 1/2 tsp of the neufchatel cheese. Baste edges of squares with water with fingers, then fold over each square to seal into a triangular shape.

Place empanadas on a baking sheet covered with wax paper. Bake for six minutes, then baste with melted butter; bake for six more minutes or until golden brown at the edges.

Cool on baker's rack. Serve immediately after cooling.

Serving Size: Makes 32 Empanadas






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