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Baked Sweet Potato Empanadas

Updated: Sep 30, 2018

with Spicy Ground Beef and Greek Yogurt Dipping Sauce


Do you ever feel like you're on an episode of Chopped?!?! I only had 3 fresh things in the house to use for dinner last night; I definitely didn't plan meals out through Thursday this week, too focused on the race to the weekend. Rather than going to the grocery store or ordering in, I made due with what I had: ground beef, sweet potatoes and Greek yogurt. Voila! Sweet potato empanada dough was born.


Ingredients

Dough

1/2 C plain greek yogurt (I use Fage 2%)

1/2 C cooked, pureed sweet potato

1 C all purpose flour

1 t salt

2 tsp baking power


1 egg, beaten

*Do not put this in the dough, it will be used to brush the dough before it goes in the over.


Beef

2 t minced garlic

1/2 lb ground beef (I used 85/15 grass fed beef)

1/3 C water

1 T tomato paste

2 t chipotle powder

1 t chili powder

1/4 tsp cumin

1/4 tsp mustard powder

1/2 tsp honey

1/2 cup frozen peas


Dipping Sauce

1/2 C plain greek yogurt (I use Fage 2%)

1 t salt

1 t olive oil

1 clove garlic, finely minced

1/4 t chipotle powder



Recipe

Preheat the oven to 350 degrees Fahrenheit.


Make the dough by combining all ingredients in a stand mixer with a dough hook and turn on medium speed for 3-4 minutes until a ball forms. If you do not have a stand mixer, mix everything in a large bowl with a fork, combining to form a ball. Sprinkle with additional flour and let it rest while making the beef.


In a cast iron pan or non stick skillet, saute the beef with the garlic on medium heat until lightly browned. There is enough fat in the beef that you do not need to add oil, as long as your cast iron is well seasoned or your frying pan is non stick.


Add water and tomato paste to break up the beef a little and then add in all spices. Once the meat is full cooked and combined with spices, turn off from heat, add the honey and the frozen peas. Stir to combine and let cool in the pan while rolling out the empanada dough...


Separate the ball of dough into 6 equal balls and roll out with rolling pin or pint glass to form a thin, round disk. Add flour as needed if the dough is sticking to the rolling pin.


After each disk is rolled out, place on a parchment lined baking sheet and fill in the center with 1/3 cup of the beef mixture. Fold the dough over to make a half moon shape and seal the dough by pinching together with hands like pie crust or use a fork to pinch the dough closed. Brush the empanadas with the egg wash, poke a few fork holes on the top with a fork, sprinkle with salt and bake for 20 minutes in a preheated 350 degree oven.


Serve with dipping sauce and a side of black beans and rice or a fresh salad with a citrus vinaigrette and you won't be disappointed.




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