Directions

1. Step 1

   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.

2. Step 2

   Remove potato from the oven and carefully scrape out the inside.

3. Step 3

   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.

4. Step 4

   Heat deep fryer or cast-iron skillet with avocado oil ( or other neutral oil for frying) to 350° F.

5. Step 5

   Combine all ingredients for empanada dough.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   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.

9. Step 9

   Fry for 3-4 minutes or until the empanada is crisp. Drain on paper towels and then toss in cinnamon coconut sugar.