Sweet Potato Empanada

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
10 min
Cook:
45 min

Yield:
24 wontons
Level:
Easy

Ingredients
  • 2 medium sweet potatoes
  • 1/2 cup goat cheese
  • 1/4 cup pecans, chopped
  • 3 tablespoons green onions, sliced
  • Pinch ground cinnamon
  • 24 wonton wrappers
  • 2 eggs, lightly beaten
  • Peanut oil, to fry
  • Chipotle Dipping Sauce:
  • 1 cup mayonnaise
  • 3 tablespoons honey
  • 1/2 lemon, juiced
  • 1 tablespoon adobo sauce
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.

  • Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.

  • Preheat deep-fryer to 375 degrees F.

  • Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly.

  • Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray.

For the sauce:
  • Mix all ingredients well together. Serve with empanadas.


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    Sweet Potato Empanadas

    Recipe courtesy of Melissa d'Arabian