Thanksgiving Sweet Potato Empanadas: Sweet

These are more of a dessert empanada. To see the savory recipe, click here. For these I wanted to make the classic baked yams that people make for Thanksgiving with the melted marshmallows on top, but put it all inside an empanada. And just to mix things up I wanted to make a different kind of dough to try out. I had read that you could use pie crust for empanada dough, so I used my favorite pie crust recipe, from my sister in law, which is an all vegetable oil crust, but instead of pure canola oil, I used some coconut oil. I thought coconut oil would go well with sweet potatoes. The reason this is my favorite pie crust is that you can use it immediately after making, no need to rest in the fridge, and it’s really easy to roll out, and it still has a really good flaky texture like all pie crusts, but tastes much lighter and less fatty than other varieties. Anyway, here’s the dough recipe for these specific empanadas.

Crust:

4 1/2 cups flour

2 tsp salt

2/3 cup coconut oil

2/3 cup canola oil

water

1. Put flour and salt in food processor and pulse a couple times. Add coconut oil and pulse until the coconut oil breaks up and is mixed more into the flour. Turn processor on and pour canola oil through the feed tube to more thoroughly mix into the flour, add a few tablespoons of water, with the machine still running, until the dough starts to clump together.

2. Pour contents into a bowl and knead by hand a little, adding a few tablespoons of water as needed until it holds together well. At this point you could put it in the fridge if you don’t wanna use it right away, but it will crumble when you take it out later, so you will need to add more water to get it to hold together again. Anyway, it’s better to just use this crust right away.

3. To make the filling just mix all these together.

Filling:

3-4 smallish sweet potatoes, roasted, peeled and mashed

1-2 Tbl brown sugar

2 Tbl melted butter

1/2 cup pecans, chopped

pinch of nutmeg

~1/2 tsp cinnamon

1/2 cup mini marshmallows

4. For these I wanted to make them a little smaller so I formed the dough into 20 balls, instead of just 10. Place a damp towel on the counter and roll each ball between two layers of parchment paper over top of the towel. The damp towel will help keep the paper from slipping all over the place. I tried using wax paper and it just kept falling apart. Parchment paper is much better and easier.

5. Place about 2 tsp of filling, fold over and crimp the edges of the dough together. As you can see in the picture, I had trouble getting the dough closed cause I kept putting too much filling. Also I discovered that the other dough, from the savory recipe, is a little more pliable so it would stretch over the filling without breaking, but not this dough, so keep that in mind.

6. Brush with egg wash and bake in the oven 400F for about 25-30 minutes or until golden brown. Enjoy!

Advertisements
This entry was posted in Desserts and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s