Ingredients
Empanadas
1 medium sweet potato2 tablespoons peanut butter
¼ cup chopped peanuts
1 tablespoon tomato paste
Juice of ½ lime
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon red pepper flakes
½ teaspoon salt
1 tablespoon finely chopped green onion
2 tablespoons chopped cilantro (optional)
2 refrigerated pie crusts (or 2 frozen that have been thawed)
All-purpose flour, as needed
1 egg
Peanut Sauce
1 clove garlic, finely minced½ cup peanut butter
Water
¼ teaspoon red pepper flakes (or more to taste)
Juice of 1 ½ limes
1 teaspoon tomato paste
½ teaspoon salt
Directions
Active & Total Time: 35 minutes
By Sherry Coleman Collins, MS, RDN, LD
Preheat the oven to 400 degrees. Meanwhile, scrub the sweet potato and pierce several times with a fork, then microwave until cooked through. Scoop the flesh of the sweet potato into a bowl and discard the skin. Mash well and then add all other ingredients, except the dough and egg, mixing well. Lightly beat the egg in a small bowl. Dust a counter or pastry mat with flour, then roll the dough out (one at a time) until very thin. Cut out 4” circles using a biscuit or cookie cutter. Fill each dough round with 2 teaspoons of filling. Using a pastry brush, lightly moisten ½ of the edge of the empanada and fold in half. Use a fork to crimp the edges closed. Repeat until all 20 are done. Place on a sheet pan that has been lined with a silicone baking mat or parchment paper. Brush each empanada lightly with egg and bake for about 15 minutes or until golden brown.
While the empanadas cook, make the sauce by mixing all ingredients together in a bowl. Add warm water until the sauce is the consistency you prefer.
Serve the empanadas warm with the sauce.
By Sherry Coleman Collins, MS, RDN, LD
Preheat the oven to 400 degrees. Meanwhile, scrub the sweet potato and pierce several times with a fork, then microwave until cooked through. Scoop the flesh of the sweet potato into a bowl and discard the skin. Mash well and then add all other ingredients, except the dough and egg, mixing well. Lightly beat the egg in a small bowl. Dust a counter or pastry mat with flour, then roll the dough out (one at a time) until very thin. Cut out 4” circles using a biscuit or cookie cutter. Fill each dough round with 2 teaspoons of filling. Using a pastry brush, lightly moisten ½ of the edge of the empanada and fold in half. Use a fork to crimp the edges closed. Repeat until all 20 are done. Place on a sheet pan that has been lined with a silicone baking mat or parchment paper. Brush each empanada lightly with egg and bake for about 15 minutes or until golden brown.
While the empanadas cook, make the sauce by mixing all ingredients together in a bowl. Add warm water until the sauce is the consistency you prefer.
Serve the empanadas warm with the sauce.