Sweet Potato Empanadas

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Cow illustration on blue background surrounded by dairy illustrations
Category
Cow illustration on blue background surrounded by dairy illustrations
Ingredients
For the empanadas:
 2 small sweet potatoes, peeled and quartered
 4 tbsp butter, divided
 1 tsp salt
 ¼ tsp freshly ground black pepper
 1 small sweet onion, chopped
 ¼ cup diced carrots
 ¼ cup crumbled blue cheese
 ½ cup shredded mozzarella cheese
 ¼ cup frozen peas, thawed
 All-purpose flour
 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
 1 large egg, lightly beaten
For the sauce:
 1 cup jarred roasted red peppers
 2 garlic cloves
 2 tbsp unsalted almonds
 ¼ tsp salt
 2 tbsp extra-virgin olive oil
 2 tsp red wine vinegar
Directions
1

Preheat the oven to 400 degrees.

2

Place the sweet potatoes on a rimmed baking sheet.

3

Melt 3 tablespoons of the butter.

4

Toss the potatoes with the melted butter, salt, and pepper until coated.

5

Bake for 25 to 30 minutes or until browned and tender.

6

Transfer the baking sheet to a wire rack and allow the potatoes to cool slightly.

7

Leave the oven on.

8

Melt the remaining 1 tablespoon butter in a medium skillet over medium heat.

9

Add the onion and cook until softened, 3 to 4 minutes.

10

Add the carrots and continue cooking until the vegetables are very tender, 6 to 7 minutes more.

11

Mash the sweet potatoes in a large bowl.

12

Stir in the cooked carrots and onions, blue and mozzarella cheeses, and the peas.

13

Lightly flour a work surface, then roll out one pie crust to a 13-inch circle.

14

With a 5-inch round cookie cutter, cut out four rounds.

15

Place 3 tablespoons of the potato filling in the center of each round.

16

Moisten the edges of the dough lightly and fold the round over to create a half-moon shape.

17

Press very lightly around edges to seal.

18

Place the empanadas on a large nonstick baking sheet.

19

Repeat with the remaining pie crust and filling.

20

Brush the empanadas with the beaten egg.

21

Bake for 20 to 25 minutes or until golden brown.

22

Meanwhile, for the sauce, combine the red peppers, garlic, almonds, salt, olive oil, and vinegar in a blender.

23

Cover and blend until smooth.

24

Serve the warm empanadas with the sauce.

Ingredients

Ingredients
For the empanadas:
 2 small sweet potatoes, peeled and quartered
 4 tbsp butter, divided
 1 tsp salt
 ¼ tsp freshly ground black pepper
 1 small sweet onion, chopped
 ¼ cup diced carrots
 ¼ cup crumbled blue cheese
 ½ cup shredded mozzarella cheese
 ¼ cup frozen peas, thawed
 All-purpose flour
 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
 1 large egg, lightly beaten
For the sauce:
 1 cup jarred roasted red peppers
 2 garlic cloves
 2 tbsp unsalted almonds
 ¼ tsp salt
 2 tbsp extra-virgin olive oil
 2 tsp red wine vinegar

Directions

Directions
1

Preheat the oven to 400 degrees.

2

Place the sweet potatoes on a rimmed baking sheet.

3

Melt 3 tablespoons of the butter.

4

Toss the potatoes with the melted butter, salt, and pepper until coated.

5

Bake for 25 to 30 minutes or until browned and tender.

6

Transfer the baking sheet to a wire rack and allow the potatoes to cool slightly.

7

Leave the oven on.

8

Melt the remaining 1 tablespoon butter in a medium skillet over medium heat.

9

Add the onion and cook until softened, 3 to 4 minutes.

10

Add the carrots and continue cooking until the vegetables are very tender, 6 to 7 minutes more.

11

Mash the sweet potatoes in a large bowl.

12

Stir in the cooked carrots and onions, blue and mozzarella cheeses, and the peas.

13

Lightly flour a work surface, then roll out one pie crust to a 13-inch circle.

14

With a 5-inch round cookie cutter, cut out four rounds.

15

Place 3 tablespoons of the potato filling in the center of each round.

16

Moisten the edges of the dough lightly and fold the round over to create a half-moon shape.

17

Press very lightly around edges to seal.

18

Place the empanadas on a large nonstick baking sheet.

19

Repeat with the remaining pie crust and filling.

20

Brush the empanadas with the beaten egg.

21

Bake for 20 to 25 minutes or until golden brown.

22

Meanwhile, for the sauce, combine the red peppers, garlic, almonds, salt, olive oil, and vinegar in a blender.

23

Cover and blend until smooth.

24

Serve the warm empanadas with the sauce.

Sweet Potato Empanadas