Spicy Sweet Potato Empanadas Food

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SWEET AND SPICY EMPANADAS



Sweet and Spicy Empanadas image

These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)

Provided by Al Al

Categories     Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 24

1/2 lb ground beef
1 russet potato, peeled and diced
1/3 cup white onion, minced
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 ounces cream cheese
1 (17 1/3 ounce) box puff pastry sheets, frozen
8 ounces tomato sauce (Trader Joe's is really good!)
1 tablespoon tomato paste
1 tablespoon hot chili sauce (Sriracha)
1/2 tablespoon red wine vinegar
1 -2 tablespoon brown sugar
1 tablespoon garam masala, spice blend
1/2-1 teaspoon cinnamon
1/2-1 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/2 tablespoon olive oil

Steps:

  • For the sauce:
  • Combine all ingredients and whisk till smooth.
  • For the empanadas:.
  • Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
  • Preheat the oven to 400 degrees.
  • Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
  • Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
  • Cook the meat mixture in a skillet over medium heat until the beef is browned.
  • Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
  • Cut the pastry into 24 equal rectangles and divide the mixture between them.
  • Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
  • Fold the pastry over and seal the edges by folding or pinching.
  • Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
  • Remove from oven, place on serving plate, and dip in the sauce if you desire!

Nutrition Facts : Calories 181.6, Fat 12.3, SaturatedFat 4.1, Cholesterol 14.9, Sodium 205.7, Carbohydrate 13.9, Fiber 0.9, Sugar 2.5, Protein 4.2

CHORIZO AND POTATO EMPANADAS



Chorizo and Potato Empanadas image

These hearty empanadas have a slightly spicy sausage and potato filling. They are the perfect portable meal.

Provided by Marian Blazes

Categories     Lunch     Snack     Dinner

Time 1h15m

Number Of Ingredients 10

3 to 4 chorizo sausages
2 to 3 large potatoes, peeled and cut into 1/2 inch cubes
1 large onion, finely chopped
1 green bell pepper, finely diced
1 teaspoon cumin
1/2-1 cup chicken broth
1 pinch salt, or to taste
1 pinch freshly ground black pepper, to taste
1 recipe empanada dough
1 egg yolk

Steps:

  • Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.
  • Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
  • Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
  • Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
  • Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
  • Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
  • Preheat the oven to 375 F.
  • Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
  • Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
  • Fold the edges over in a decorative braid .
  • Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.
  • Serve empanadas warm or at room temperature.

Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Cholesterol 49 mg, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, Sodium 466 mg, Sugar 2 g, Fat 16 g, ServingSize 12 empanadas (12 servings), UnsaturatedFat 0 g

SPICY AFRICAN CHICKPEA AND SWEET POTATO STEW



Spicy African Chickpea and Sweet Potato Stew image

Make and share this Spicy African Chickpea and Sweet Potato Stew recipe from Food.com.

Provided by janem123

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

6 garlic cloves, peeled
1 teaspoon coarse salt
2 teaspoons sweet paprika
1 1/2 teaspoons cumin seeds
1 teaspoon cracked black pepper
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 tablespoon extra virgin olive oil
1 1/2 lbs sweet potatoes, peeled and cubed
2 cups vegetable broth or 2 cups water
1 (16 ounce) can plum tomatoes, undrained, chopped
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) package frozen cut okra, thawed
1 cup couscous

Steps:

  • Cook couscous according to package directions.
  • Place garlic and salt into bowl of food processor and blend until garlic is finely chopped.
  • Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
  • While processor is running, pour olive oil through cover opening until mixture forms paste.
  • In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
  • Uncover and simmer 10 minutes more or until vegetables are tender.
  • Serve stew with couscous and hot pepper sauce.

Nutrition Facts : Calories 531.2, Fat 5.8, SaturatedFat 0.8, Sodium 1029.3, Carbohydrate 105.7, Fiber 16, Sugar 12.4, Protein 16.7

SPICY SWEET POTATO EMPANADAS



Spicy Sweet Potato Empanadas image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

1 pound sweet potatoes, scrubbed (2 potatoes)
Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
  • Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
  • Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
  • Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
  • Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

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