1 lb Sweet Potatoes
2 tbsp Coconut Oil
¼ cup Maple Syrup
½ tsp Vanilla Extract
1 tsp Cinnamon
Pinch of Sea Salt
1 cup Cassava Flour, for dusting
1 cup Coconut Sugar plus 1 tbsp Cinnamon, for coating empanadas
2 cups Almond Flour
1 ¼ cups Cassava Flour
½ cup Tapioca Flour
1 tsp Sea Salt
1 cup Water
Preheat the oven to 400°F. Wrap sweet potatoes in aluminum foil and place in the oven for 1.5 hours or until the center is fork-tender.
Remove potato from the oven and carefully scrape out the inside.
In a small pot, add coconut oil and melt. Add sweet potato and season with salt, cinnamon, maple syrup, and vanilla. Cook over medium heat until well combined. Set aside.
Heat deep fryer or cast-iron skillet with avocado oil ( or other neutral oil for frying) to 350° F.
Combine all ingredients for empanada dough.
Using a tortilla press, divide the dough into 12 equal parts. Roll each dough into a circle. Heavily flour the plastic in the tortilla press ( on both the bottom of the dough and top.) Lightly press down to about ¼ in thick.
Remove dough from plastic. With the dough still in your hand, add filling to the center then use both hands to fold the dough and form an empanada.
Place it on a heavily floured surface to lay it down to push down edges and seal the empanada. Use a bench scraper/ pastry knife to lift the empanada and place it in the fryer.
Fry for 3-4 minutes or until the empanada is crisp. Drain on paper towels and then toss in cinnamon coconut sugar.
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