So here it is: the night before Thanksgiving Sunday.
The turkey is thawing out on the counter, all the groceries have been bought, 4.5 hours of traffic have been conquered to visit family (although it feels like the traffic conquered US!),
… and the sweet potato empanadas are ready for the feast!
Sweet potato is normally an addition to our thanksgiving dinner, but I thought of switching it up a bit this year by making some sweet potato empanadas! I cannot wait to dig in tomorrow!
(and three cheers for elastic waist pants!)
- 2 cups of flour
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons of baking powder
- 2 tablespoons vegetable shortening
- 1/3 cup cold water
- 6 medium sweet potatoes
- 1 large yellow onion
- 2 tablespoons of salted butter
- 1 teaspoon cinamon
- 1/2 teaspoon nutmeg
- 1/4 cup of finely chopped walnuts
- 1/4 cup of maple syrop
- a couple splashes of hot sauce
Preheat oven to 375F.
For the crust, sift together all of the dry ingredients.
Use a couple of butter knives to add the shortening to the mix, until it is evenly dispersed.
Slowly add the cold water, until you can for a ball with the dough. Set the dough aside.
For the filling, peel and boil the sweet potatoes until soft all the way through. Drain the water.
Finely cut the onion and fry up in the butter in a pan.
Next, add the fried onion, and the rest of the ingredients to the sweet potatoes and mash it up.
Roll out the dough until it is very thin (about 1/8″).
Use a bowl about 5″ in diameter to trace out rounds of dough. Scoop a couple tablespoons of the sweet potato mash into the middle of the dough circles. Fold the dough in half and press the ends together with a fork to close up the sides. Use a toothpick to prick a few holes in the empanadas.
Brush some eggwash of milk and egg over the empanadas and place in the oven.
Bake for about 30 minutes or until golden brown.