Ina Garten Spicy Sweet Potato Empanadas

Ina Garten spicy sweet potato empanadas are a flaky baked appetizer made with roasted sweet potatoes, chipotle chile powder and puff pastry, ready in 2 hours 20 minutes. This make-ahead puff pastry appetizer fits game day, holiday parties and cozy fall dinners, since you assemble it early and bake it fresh.

Chill the filled empanadas for 15 minutes before you brush them with egg wash and bake, because cold pastry puffs up instead of melting. Skip the chill and the butter leaks out, so the crust turns flat and greasy.

Ina Garten came up with these after a San Francisco trip, where a food truck sold empanadas with international fillings. She seasoned hers with orange, maple syrup and chipotle, then baked them in puff pastry instead of frying, which keeps them much lighter (the recipe comes from Cooking for Jeffrey, 2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Spicy Sweet Potato Empanadas

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

35

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Sweet potato, maple syrup and orange zest are mashed with a smoky hit of chipotle and tucked into golden puff pastry half circles. Baked until they puff, the crust turns shatteringly crisp while the filling stays creamy.

Ingredients

• 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
  

Directions

• Preheat and prep pans: Preheat the oven to 425°F and line one sheet pan with aluminum foil and another with parchment paper. The foil pan is for the potatoes, and the parchment pan is for the empanadas later.
• Roast the potatoes: Rub the 1 pound of sweet potatoes with olive oil, prick them all over with a fork and set them on the foil-lined pan. Bake for about 1 hour until a knife slides in easily, then lower the oven to 375°F.
• Make the filling: Let the potatoes cool enough to handle, then peel them and put them in the bowl of an electric mixer with the paddle attachment. Add 1/4 cup sour cream, 1 1/2 tablespoons diced butter, 1 1/2 tablespoons maple syrup, 1/2 teaspoon chipotle chile powder and 1/2 teaspoon orange zest. Then add 2 tablespoons orange juice, 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper, and mix well.
• Cut the pastry circles: Unfold one cold sheet of puff pastry on a floured cutting board and roll it into a 12-inch square. Cut four 5-inch circles with a sharp paring knife, using a dish as a guide, and discard the scraps.
• Fill and crimp: Put a heaping soupspoon of filling on each circle, leaving a 1-inch border. Brush the edges with the egg wash, fold into half circles and crimp with a fork, then repeat with the second pastry sheet.
• Chill the empanadas: Set the empanadas on the parchment-lined pan and chill them for 15 minutes. That keeps the pastry cold, so it puffs up in the oven.
• Glaze and bake: Brush the tops with egg wash, sprinkle with flaked sea salt and pepper, and cut 2 small slits in each one so steam can escape. Bake for 25 to 30 minutes until puffed and browned, then serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, J.K. Adams French rolling pin, Victorinox Fibrox 8-inch chef's knife, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these empanadas ahead of time?

Yes, the filling keeps in the fridge for up to 2 days. You can also assemble the empanadas and refrigerate them for up to 4 hours, then bake them just before serving so the pastry stays crisp.

Can I use canned sweet potato puree instead of roasting?

I'd roast them, since the long bake concentrates the sweetness and keeps the filling from turning watery. Canned puree holds more moisture, so it can leave the pastry soggy underneath.

What can I use if I don't have chipotle chile powder?

Smoked paprika with a pinch of cayenne gets you close, because you still get smoke and a little heat. Start with less than the recipe calls for and taste the filling before you fill the pastry.

Do I need an electric mixer for the filling?

No, a potato masher and a sturdy bowl work fine once the potatoes are peeled and warm. Mash until smooth, then stir in the rest of the ingredients.

Why did my empanadas leak in the oven?

Overfilling is the usual cause, so stick to one heaping soupspoon and keep that 1-inch border. A fork-crimped edge sealed with egg wash also holds the filling in while the pastry puffs.