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Sweet Potato Cheesecake Empanadas

Sweet Potato Cheesecake Empanadas – Comfort Food Bliss

Delight in the comforting taste of Sweet Potato Cheesecake Empanadas, a perfect blend of sweet potatoes and creamy cheesecake.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 empanadas
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potatoes Cooked and mashed.
  • 8 ounces Cream Cheese Can substitute with mascarpone or plant-based cream cheese.
  • 1/2 cup Sugar Adjust based on the sweetness of sweet potatoes.
  • 1 large Egg Binds the filling.
  • 1 teaspoon Spices (Cinnamon, Nutmeg) Feel free to experiment.
For the Pastry
  • 2 cups Pie Dough/Pastry Can use whole wheat or gluten-free flour.
  • 1/2 cup Butter Ensure it's cold for best texture.

Equipment

  • Mixing bowl
  • Rolling Pin
  • Round Cutter
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Dough: Cut cold butter into the flour until it resembles coarse crumbs. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  2. Make Filling: Cook sweet potatoes until fork-tender, mash, and mix with cream cheese, sugar, egg, and spices until smooth.
  3. Assemble Empanadas: Roll out dough, cut circles, fill with sweet potato mixture, fold, and seal edges.
  4. Bake: Preheat oven to 350°F (175°C). Arrange empanadas on a baking sheet and bake for 20-25 minutes until golden brown.
  5. Cool and Serve: Let empanadas cool on a wire rack for a few minutes before serving warm.

Nutrition

Serving: 1empanadaCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill the dough for flakiness, adjust sweetness according to taste, and crimp edges well to prevent leaks during baking.

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