Sweet Potato Empanadas
The recipe Sweet Potato Empanadas could satisfy your European craving in approximately 25 minutes. This recipe serves 16. One serving contains 117 calories, 1g of protein, and 8g of fat. Head to the store and pick up brown sugar, sweet potatoes, kosher salt, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy.
Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together.
Cut the rectangle in half and then cut the halves into 2 triangles.
Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
Continue making little triangle empanadas with the rest of the dough, 16 total.
Place the triangles on a parchment-lined baking sheet and into the preheated oven.
Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture.
Serve the empanadas with tangy plain yogurt for dipping.
Recommended wine: Tempranillo, Grenache, Albarino
Spanish works really well with Tempranillo, Grenache, and Albarino. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The CVNE Seleccion de Fincas Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
CVNE Seleccion de Fincas Tempranillo
Wine made with grapes from our vineyards in Villalba del Duero, Burgos. High purple layer. Nose with many notes of black fruits softened by the floral aromas that are punctuated by a touch of mineral from the soil, which is intermingled with the vanilla coming from their brief stay in the barrel. At the palate it is smoothed with a noble tannin which provides a long and persistent after taste. Made with 100% Tempranillo.Perfect pairing with all kinds of fatty meats and game in the form of roasts, stews, in addition to the different cheeses in the area.