(Un)-Sweet Potato Empanadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 whole sweet potatoes2 oz. neufchatel cheese1 tbsp lemon juice2 tbsp unsalted butter, melted2 tsp ground nutmeg1 pinch pink Himalayan sea salt1 pinch chile pepper powder2 full Pillsbury Seamless Dough SheetsWater
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
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
Nutritional Info 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
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