Sweet Potato Empanadas (Vegetarian)

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La Preferida Sweet Potato Empanadas Recipe
Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 15

Crispy, golden dough filled with a blend of sweet and savory ingredients like corn, black beans, spinach and cheese. Easy recipe for parties!


** Thaw out store-bought empanada disks at least an hour before using, or overnight in the fridge the day before. **

  1. Preheat oven to 400 degrees F.
  2. In a medium size pot, bring sweet potatoes, salt, and water to a boil. (Water should cover potatoes by 2 inches.)
  3. When the water is boiling, reduce heat to medium and cover. Cook for 20-25 minutes, or until soft. At the 15-minute mark, pierce the potato with a knife to check for doneness. If not ready, cook for 5 more minutes and check again.
  4. When the potatoes are done, drain. Place in a large bowl and gently mash. Add black beans, corn, taco seasoning, spinach, and cheese – mix well.
    (PRO TIP: Combine leftover corn and black beans with taco seasoning and lime juice for a quick snack or salad topper).
  5. Whisk eggs and set aside with a pastry brush.
  6. Lightly stretch empanada dough about 1/2 an inch in diameter all around gently with your fingers or a rolling pin.
  7. Fill empanada dough with 2 Tbsp. of filling. Fold in half and pinch to seal. Lightly press edges all around with a fork.
  8. Lightly brush empanadas on one side with egg wash and sprinkle salt if desired.
  9. Place empanadas on a baking sheet – lined with lightly greased parchment paper. Bake for 20-25 minutes or until lightly browned.
  10. Allow cooling for a few minutes prior to serving.

Place empanadas on parchment-lined baking sheet. Bake at 300 degrees F for 10 minutes.

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