Sweet Potato Empanadas

Heat oven to 350°F.

Mix the sweet potato purée with the maple syrup and 2 teaspoons of the seasoning blend in a medium bowl.

Separate dough into 8 biscuits. On a lightly floured surface, press or roll each biscuit into a 5-inch circle.

Fill each circle with 2 to 3 tablespoons of sweet potato mixture. Using a pastry brush, brush a little water around the edge of the biscuits.

Fold the biscuits in half and seal edges with a fork.

Place the empanadas on a lightly greased baking sheet. Beat egg with a splash of water to make an egg wash. Brush egg wash over top of each empanada using a pastry brush. Sprinkle remaining 2 tablespoons of the seasoning blend over egg wash. Bake 12 to 15 minutes or until golden brown.

Remove empanadas from the oven and let cool about 5 minutes before serving.