Sweet Potato Empanada
- Level: Easy
- Yield: 24 wontons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 287
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 267
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 45 min
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
- 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.