Mexican | Spanish | Dominican

Sweet Potato Empanadas With Garlic-Red Pepper Sauce

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2Made this recipe

Serves: 4

Prep Time: 30 minutes

Cook Time: 60 minutes

About Sweet Potato Empanadas With Garlic-Red Pepper Sauce

Combining the earthy sweetness of sweet potatoes with a vibrant and tangy garlic red pepper sauce, these empanadas are a mouthwatering fusion of textures and tastes. If you’re looking to explore new culinary horizons, these empanadas are guaranteed to impress with their unique combination of flavors! Each bite is a symphony of flavors, with the flaky pastry, creamy filling, and zesty sauce harmonizing in a culinary delight.  They can be enjoyed as a snack, appetizer, or even part of the main course.

Ingredients for Empanadas

2 small sweet potatoes, peeled and quartered

4 tablespoons butter, divided

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 small sweet onion, chopped

1/4 cup carrots, diced

1/4 cup crumbled blue cheese

1/3 cup shredded mozzarella cheese

1/4 cup frozen peas, thawed

All-purpose flour(for dusting work surface)

1 (14.1-ounce)package refrigerated pie crust (2 crusts)

1 large egg, lightly beaten

Ingredients for Sauce

1 cup jarred roasted red peppers

2 garlic cloves

2 tablespoons unsalted almonds

1/4 teaspoon salt

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar


01For the empanadas: Heat the oven to 400 degrees F.
02Onto a rimmed baking sheet, add sweet potatoes.
03 In a medium skillet over medium heat, melt 3 tablespoons of butter. Combine melted butter with potatoes, salt and pepper; tossing until coated. Bake for approximately 25 minutes or until browned and tender. Transfer the baking sheet to a wire rack and allow the potatoes to cool slightly. Leave the oven on.
04 Reusing the skillet over medium heat, melt the remaining butter. Add the onion and cook until softened, approximately 3 minutes. Add the carrots, cooking until the vegetables are very tender, approximately 7 minutes.
05 In a large bowl, mash the sweet potatoes. Stir in the cooked carrots and onions, blue cheese, mozzarella cheese, and peas.
06 Lightly flour a work surface, then roll out one pie crust to a 13-inch circle. Using a 5-inch round cookie cutter, cut out four rounds. Place three tablespoons of the potato filling in the center of each round. Moisten the edges of the dough lightly and fold the round over to create a half-moon shape. Press very lightly around the edges to seal. Onto a large nonstick baking sheet, place the empanadas.
07 Repeat step #6. With the remaining pie crust and filling.
08 Brush the empanadas with the beaten egg.
09Bake approximately 20 minutes or until golden brown.
10While empanadas are baking, prepare the sauce.
11 For the sauce: In a blender, combine the red peppers, garlic, almonds, salt, olive oil, and vinegar. Cover and blend until smooth.
12Serve the warm empanadas with the sauce.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.