Empanada de Camote (Sweet Potato)

 Empanada de Camote (Sweet Potato)

Makes about 3 1/2 doz.  

Preheat oven to 425°F

Filling

2 to 3 medium to large sweet potatoes (my best guess would be about 4 to 6 cups of roasted sweet potatoes - the sizes I used are numbered in the photo here)

1 1\2 c brown sugar

1/2 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp vanilla

1/2 c sugar

2 dashes of salt

Olive oil

Dough

3 c flour

1 c unsalted butter (2 sticks)

2 large eggs

1/3 c sugar

2 tbsp cold ice water

Pinch of salt

 

Egg wash

1 egg

2 tbsp cold water

Scrub sweet potatoes to remove debris and cut off roots and ends. If potatoes are not the same size cut the large one down to relatively the same size as the other so they cook evenly.

Coat with olive oil and place in a 13" x 9" foil lined glass casserole dish. Pierce 1 or 3 times with a fork.

Place uncovered in oven for 1 to 1 1/2 hours or until fork can easily pierce the sweet potato.

*Don't shortcut roasting the sweet potato in the oven.
Roasting the sweet potato will caramelize the sugars
in the sweet potato making it super sweet.

Meanwhile, in a food processor with the chopper blade, add flour, salt and sugar. Mix.

Slice up butter in chunks. Add them to the food processor and mix until a crumbly dough forms.

Softly beat eggs in a dish. Slowly pour eggs in as the processor is mixing. Slowly add ice water, 1 tablespoon at a time. Dough will form and be a large ball.

Remove dough and hand kneed for about 5 minutes. Tightly wrap in plastic and refrigerate for at least an hour.

When sweet potatoes are fork tender, remove from oven and peel. Take care to remove strings if sweet potatoes are stringy. Don’t burn your fingers.

Lower oven temp to 400°F.

In kitchen aid stand mixer with the paddle attachment, add sweet potato and filling ingredients. Mix until combined. Adjust seasonings to taste.

Break off a fist size chunk of dough and refrigerate the rest. Roll out dough on table. Us a 3" cutter to cut circles. Use a 3” empanada press or dumpling press. Place circle of dough in press, and about 1 heaping teaspoon of filling in the press. Fold press in half to make a half circle pastry.

If needed, use a fork to reinforce the crimp around the edge.

Place empanada on onto a seasoned cooking stone (if stone is not seasoned well, lightly oil with olive oil). Repeat until you have a stone full. Brush the tops of the empanada with egg wash and sprinkle sugar.

Bake empanada for 20 minutes at 400°F. Edges will be a golden brown color. Remove and let cool on a wire rack. Can store up to a week in the fridge.

Since these yummy treats are all gone, I'm giving it a try to make apple and peach empanadas today.