Beef and Sweet Potato Empanadas

Makes 12 Servings

Recipe courtesy of: Autumn Reo,


1 cup sweet potato, peeled and chopped into 1/2-inch pieces

1/2 pound lean ground beef

1 cup yellow onion, chopped

1 clove garlic, finely chopped

1/2 can (10 ounces) diced tomatoes and green chilies, drained

1/2 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon dried oregano

1/4 teaspoon paprika

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon cilantro, chopped

3/4 cup shredded cheddar cheese

1 package refrigerated pie crusts (2 crusts)


Avocado Crema Sauce

1 large, ripe avocado, mashed

1/2 cup Mexican crema, sour cream or Greek yogurt

1 lime, juiced

1 teaspoon cilantro, chopped

1/2 teaspoon salt (optional)



Place chopped sweet potato in small sauce pan. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and cover. Cook 5 minutes or until tender. Drain and set aside.

In a deep skillet begin browning beef over medium heat, breaking up with a spatula into crumbles. Add onion and stir until cooked through. Add chopped garlic and seasonings and continue cooking 1 minute. Add diced tomato and chilies and continue cooking on low heat for about 5 minutes. Add cilantro, sweet potatoes and cheese and stir to combine. Preheat oven to 400ºF.

Cut dough into 6 – inch rounds on a lightly floured work surface. Line 2 baking sheets with parchment or wax paper. Lay dough circles out on pans. Place 2 heaping tablespoons of meat filling on each circle, paint edges with water and fold dough over in half to enclose. Use a fork to press and seal edges. In a small bowl, beat the egg and water to make an egg wash and lightly brush the surface of each empanada.

Bake for 25 – 30 minutes or until golden brown. Serve hot with Avocado-Crema Sauce.

Avocado Crema Sauce

Combine avocado, crema, lime juice, cilantro and salt. Keep refrigerated until ready to use.

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