Directions

1. Step 1

   Filling Preparation

2. Step 2

   In a medium saucepan, combine all ingredients and bring to a boil over medium high heat.

3. Step 3

   Lower the heat to low and cover with a lid or foil to allow the potatoes to steam.

4. Step 4

   Cook covered for 15 minutes, or until potatoes are tender and caramelized

5. Step 5

   Drain most of the extra liquid off into a separate bowl and dispose of the cinnamon stick.

6. Step 6

   Mash the potatoes until smooth in a medium bowl. If needed, add more syrup to the mash until you reach your desired consistency. Set aside the potatoes to cool at room temperature or chill in the refrigerator until ready to fill the empanadas.

   Leftover piloncillo syrup is delicious in coffee!!

7. Step 7

   Crust Preparation

8. Step 8

   Preheat your oven to 375F

9. Step 9

   In the bowl of a stand mixer, paddle all the dough ingredients together until the butter and cream cheese have fully mixed into the dough and no pieces of butter remain. You can alternatively mix the dough by hand, kneading with your hands and/or mixing with a pastry cutter.

10. Step 10

    Transfer the dough to a floured piece of parchment paper. Add more flour on top of the dough and roll the dough out to ¼ - ⅛ inch thickness. Transfer the sheet of parchment to a sheet tray and chill the sheet of dough for a few minutes to make it easier to work with.

11. Step 11

    Punch out 4.5” dough circles, re-rolling the dough scraps as needed. Once the dough is cold but soft enough to fold into a half-moon shape, you can start shaping your empanadas. Place about 1.5 teaspoons of the sweet potato filling in the center of each dough disk. Brush a bit of egg wash around the edge of half the disc, and fold in half to close. If the dough starts to crack, smooth it out with your fingers and the dough will stick back together. Close the empanada with the tines of a fork. If you have a small empanada press, this will also work!

12. Step 12

    Place all empanadas on a parchment lined baking sheet and chill for 5-10 minutes or until the dough is firm to the touch.

13. Step 13

    Brush empanadas with egg wash and bake at 375F for 12-14 minutes, or until lightly browned. Buen Provecho!