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Empanadas de Camote – Sweet Potato Turnovers

Latin America has plenty of recipes for empanadas, both sweet and savoury. Empanadas are often sweet, filled with pumpkin puree, pineapple jam and occasionally dulce de leche. These empanadas have a delicious sweet potato filling. The crust in this recipe is an old-fashioned vinegar and egg crust.

Empanadas de Camote - Sweet Potato Turnovers
Latin America has plenty of recipes for empanadas, both sweet and savoury. Empanadas are often sweet, filled with pumpkin puree, pineapple jam and occasionally dulce de leche. These empanadas have a delicious sweet potato filling. The crust in this recipe is an old-fashioned vinegar and egg crust.
Author:
Cuisine: Mexican
Recipe type: Empanada
Cook time: 
Total time: 
Ingredients
For the dough
  • 4 cups flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1¾ cups shortening
  • 1 egg, well beaten
  • ½ cup water, ice cold mixed with ¾ tablespoon vinegar (white or cider)
For the filling
  • 700 g sweet potatoes, unpeeled and cut into chunks
  • 2 sticks cinnamon
  • 1 cup sugar, to taste
Instructions
  1. For the dough: Place the flour, sugar and salt into a large mixing bowl.
  2. Using a pastry cutter (or two knives) cut the shortening into the flour until the mixture is the texture of large crumbs.
  3. Add the egg and then stir until well combined.
  4. Add the water and vinegar mixture, and stir until the dough gathers into a ball. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
  5. For the filling: Place the sweet potato chunks in a 6 litre stock pot. Add the cinnamon sticks, fill with water and then bring to a boil.
  6. Cook the sweet potatoes for about 25 minutes, until easily pierced with a fork.
  7. Drain the water from the pot and allow the sweet potatoes to cool completely. Discard the cinnamon sticks.
  8. Once cool, peel the sweet potatoes and puree with an electric hand mixer, adding sugar to taste.
  9. To make the empanadas: Heat oven to 175°C. Divide the dough into 30 equal portions and roll into balls.
  10. Using a tortilla press or a rolling pin flatten each ball. For easier rolling or pressing of your empanada dough, cut two circles of plastic from a plastic zipper storage bag, and roll or press the dough between them. This dough can be a bit sticky, so using plastic sheeting helps.
  11. Fill each flattened ball with ¾ - 1 tablespoon of sweet potato filling.
  12. Pinch the edges of the empanada together to form a half circle and place on an ungreased baking sheet.
  13. When all of the empanadas are formed, crimp the sealed edge with a fork. Bake for 20 to 25 minutes until brown. Cool on a wire rack. Serve.
Notes
These go well with custard or whipped cream.

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