Discover irresistible empanadas filled with sweet potato cheesecake This delightful recipe offers a unique twist on a classic favorite Try it now
Ingredients
Scale
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 cup unsalted butter (cold and cubed)
6–8 tablespoons cold water
1 cup cooked sweet potato (mashed)
8 ounces cream cheese (softened)
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg (for egg wash)
Instructions
Make the Dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter and mix until crumbly. Gradually add the cold water, mixing until it forms a cohesive dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling: In another bowl, combine the mashed sweet potato, softened cream cheese, brown sugar, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy, and taste for sweetness and spice preferences.
Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thick. Use a round cutter or a small bowl to cut circles about 4-5 inches in diameter.
Fill the Empanadas: Place a tablespoon of the sweet potato filling in the center of each dough circle. Carefully fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for an artistic touch.
Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the empanadas on the sheet, leaving space between them.
Brush and Bake: Beat the egg and brush the tops of the empanadas for a golden finish. Bake for 25-30 minutes or until golden brown.
