Sweet Potato Empanadas

sweet potato empanadas Breakfast Mexican
Sweet Potato Empanadas
  • Prep 10 min
  • Total 25 min
  • Ingredients 6
  • Servings 8

Sweet potato empanadas are not only easy to prepare, but they’re also perfect as breakfast during winter. Enjoy them hot. MORE + LESS -


cups sweet potato purée
tablespoons maple syrup
teaspoon ground cinnamon, divided
tablespoons granulated sugar
package Pillsbury™ Grands!™ biscuits
cup melted butter


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  • 1
    Preheat the oven to 350°F.
  • 2
    Mix the sweet potato purée with the maple syrup and 1/4 teaspoon ground cinnamon in a medium bowl. Combine the other 1/4 teaspoon of ground cinnamon with the granulated sugar in a small bowl.
  • 3
    Divide the biscuits into 8 pieces. Put each biscuit in a 6” circle over a surface lightly coated with flour.
  • 4
    Fill each circle with 3 to 4 tablespoons of sweet potato purée. Spread some melted butter on the edges of the empanadas. Fold the empanadas in half, sealing the borders. Poke each empanada 2 or 3 times using a fork.
  • 5
    Place the empanadas on a lightly greased baking tray. Spread melted butter over each empanada. Sprinkle some of the sugar and cinnamon mixture over the empanadas. Bake for 12 to 15 minutes or until they’re golden brown.
  • 6
    Remove the empanadas from the oven and let them cool down for about 5 minutes before serving. Serve with a glass of milk or some coffee. Enjoy!

Expert Tips

  • If you want the sweet potato purée to have a more intense flavor, use dark brown sugar instead of maple syrup.

Nutrition Information

No nutrition information available for this recipe

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