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Author Notes: A couple of years ago, I was asked to prepare a few dishes for a holiday-themed photoshoot for Baltimore Magazine. I was on an empanada kick then, and thought that my spicy sweet potato and bacon casserole (http://www.food52.com/recipes/18617_spicy_sweet_potato_and_bacon_casserole) could become a nice fall-ish filling. They are certainly a pretty orange color! - theminx
- 2 large sweet potatoes
- 2 tablespoons diced onion
- olive oil
- 1/4 cup heavy cream
- 1 teaspoon ground chipotle pepper
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon chopped scallion
- 2 slices bacon, cooked until crisp and crumbled
- 2 packages of Goya empanada shells, "discos"
- 1 egg
- Scrub sweet potatoes and prick all over with a knife or fork. Place on microwave safe plate and microwave on high for 15 minutes until the potatoes are very soft. Remove from microwave and set aside to cool.
- Sauté onion in a bit of olive oil and a pinch of salt until softened.
- When potatoes are cool enough to handle, scoop flesh into a bowl. Add cream, chipotle, brown sugar, and cinnamon, stirring well to combine. Stir in scallions, cooked onion, and bacon. Refrigerate until ready to use.
- Preheat oven to 350F. Remove discos from packaging. Place a scant tablespoon of sweet potato filling in the center of each. Fold ends over to form a half-moon, and crimp closed with the tines of a fork. Place empanadas on a nonstick cookie sheet.
- Beat egg with a teaspoon of water and brush onto tops of pastries.
- Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.