Sweet Potato Empanada Recipe
A savory sweet potato empanada features a delicious filling enhanced with queso fresco, caramelized onions, and bacon.
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Instructions
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Preheat the oven to 350F.
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Prepare empanada dough and let it rest.
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Brown bacon in a skillet, remove to cool, and reserve one tablespoon of fat in the skillet.
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Cook sliced onion, cumin, brown sugar, and 1/2 teaspoon salt in the reserved bacon fat until onions are dark golden brown.
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Mash baked sweet potato, then combine with caramelized onions, chopped bacon, lime juice, and cubed queso fresco; season to taste.
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Divide dough into 10 balls, then roll each into a 5-inch circle on a floured surface.
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Fill each dough circle with 1-2 tablespoons of sweet potato mixture, fold, seal, and crimp the edges.
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Brush empanadas with an egg wash.
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Bake until golden brown, then serve warm or at room temperature.