Spicy Sweet Potato Empanadas Food

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SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 16 empanadas

Number Of Ingredients 10

1/2 cup sweet potatoes, mashed or pureed
1/4 cup cream cheese, softened
1 tablespoon brown sugar*
1 tablespoon fresh lemon juice
Kosher salt
1 tube refrigerated ready-made crescent rolls (uncooked dough)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
3/4 cup plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
  • Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

SWEET AND SPICY SWEET POTATOES



Sweet and Spicy Sweet Potatoes image

The spicy mixture covering these sweet potatoes is also good on chicken pieces!

Provided by Erin R Pitman

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil
2 teaspoons packed brown sugar
1 ½ tablespoons paprika
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon poultry seasoning
½ teaspoon chili powder
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
  • Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.3 g, Fat 10.7 g, Fiber 8 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 130.3 mg, Sugar 12.2 g

SPICY SWEET POTATOES



Spicy Sweet Potatoes image

The sweetness of the potatoes is offset by the spiciness of the Cajun pepper. Adjust the pepper to taste. My family absolutely loves this recipe!

Provided by Corinna

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 5

4 sweet potatoes, peeled and cubed
6 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon Cajun pepper seasoning
1 pinch kosher salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
  • Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 52.6 g, Fat 20.4 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 345.7 mg, Sugar 16.1 g

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

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.

Provided by SassyStew

Categories     Yam/Sweet Potato

Time 4h45m

Yield 50 empanadas, 10-12 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages cream cheese
3/4 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 lbs jewel yams or 2 1/2 lbs garnet yams
1 1/2 tablespoons unsalted butter
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon cold water

Steps:

  • Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
  • When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
  • Turn out the dough and knead a few times to form a cohesive ball.
  • Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
  • Filling: Peel the yams and slice them into equal-sized chunks.
  • Rinse the yams off and place them in a medium pot with about two inches of cold water.
  • Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
  • When you can slide a knife easily into the yams, remove from heat and drain.
  • Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
  • Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
  • Assembly:Preheat the oven to 450 degrees F.
  • Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
  • Cut out circles using a 3" biscuit cutter or a glass.
  • Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
  • Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
  • Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
  • Make the egg wash by beating the egg with the water.
  • Brush the egg wash on each pastry being sure to cover the entire empanada.
  • Make a small slit in the top of each empanada with a sharp paring knife.
  • At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
  • Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.

Nutrition Facts : Calories 549.3, Fat 32.4, SaturatedFat 20, Cholesterol 112.2, Sodium 327.9, Carbohydrate 56.5, Fiber 5.3, Sugar 0.8, Protein 9.2

SPICY SWEET POTATOES



Spicy Sweet Potatoes image

My family fell in love with the combination of sweet and spicy in this potato side dish the very first time they tried it. It goes great with poultry...and looks so pretty on the dinner table. I try to serve it often. -Lynn Thomas London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 6

3 large sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HOT & SPICY SWEET POTATOES



Hot & spicy sweet potatoes image

Tantalise your buds with hot and spicy sweet potatoes

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 1h

Number Of Ingredients 4

2 large sweet potatoes (about 500g/1lb 4oz each)
4 tbsp olive oil
2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
1 red scotch bonnet chilli , seeded and finely chopped

Steps:

  • Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
  • Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
  • Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

Nutrition Facts : Calories 132 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

SAUSAGE SWEET POTATO EMPANADAS



Sausage Sweet Potato Empanadas image

An easy recipe that can be used for appetizers or pair it with a salad for a main course. Bonus - easy to freeze extras for appetizers when surprise guests show up. -Megan Smith, Chandler, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 large Granny Smith apple, peeled and cut into 1/2-in. cubes
1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)
1-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/2 pound bulk pork sausage
1 ounce crumbled goat cheese
2 sheets refrigerated pie crust
1 large egg
1/4 teaspoon water

Steps:

  • Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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