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...) could become a nice fall-ish filling. They are certainly a pretty orange color! —theminx
Ingredients
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2
large sweet potatoes
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2 tablespoons
diced onion
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olive oil
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salt
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1/4 cup
heavy cream
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1 teaspoon
ground chipotle pepper
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2 tablespoons
brown sugar
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1/8 teaspoon
ground cinnamon
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1 tablespoon
chopped scallion
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2
slices bacon, cooked until crisp and crumbled
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2
packages of Goya empanada shells, "discos"
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1
egg
Directions
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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.
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Sauté onion in a bit of olive oil and a pinch of salt until softened.
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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.
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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.
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Beat egg with a teaspoon of water and brush onto tops of pastries.
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Bake for 25 minutes, or until golden brown. Serve hot or at room temperature.
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