Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Latin America! These irresistible Beef and Sweet Potato Empanadas are not just a meal, they're a flavor explosion waiting to happen. Imagine biting into a perfectly crispy golden crust, revealing a mouthwatering blend of seasoned ground beef and tender sweet potato that will make your dinner guests beg for the recipe. Whether you're a cooking novice or a seasoned chef, these empanadas are your ticket to an easy, delicious meal that combines comfort, tradition, and pure deliciousness in every single bite!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Latin American
Serves: 12 empanadas
Ingredients
- 1 lb ground beef
- 1 cup sweet potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 12 empanada dough circles
Instructions
- Peel and dice the sweet potato into small, uniform cubes approximately 1/4 inch in size to ensure even cooking.
- Heat a large skillet over medium-high heat and add ground beef, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink, about 6-7 minutes.
- Add chopped onions and minced garlic to the skillet, sautéing with the beef until the onions become translucent and fragrant, approximately 3-4 minutes.
- Incorporate diced sweet potato into the meat mixture, stirring to combine thoroughly.
- Season the mixture with cumin, paprika, salt, and pepper. Stir well to distribute the spices evenly.
- Reduce heat to low and cook the mixture for an additional 8-10 minutes, allowing the sweet potatoes to become tender but not mushy.
- Remove the skillet from heat and let the filling cool to room temperature, which will prevent the empanada dough from becoming soggy.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take each empanada dough circle and place approximately 2-3 tablespoons of the beef and sweet potato filling in the center.
- Carefully fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal completely.
- Arrange the assembled empanadas on the prepared baking sheet, leaving space between each one.
- Brush the tops of the empanadas with an egg wash (optional) to create a golden, glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving. Serve with your favorite salsa or hot sauce.
Tips
- Dice your sweet potatoes uniformly to ensure even cooking and a consistent texture.
- Let your filling cool completely before assembling to prevent soggy dough.
- Use a fork to crimp the edges of your empanadas for a professional, sealed look.
- For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to your filling.
- If you're short on time, you can use pre-made empanada dough from the grocery store.
- Egg wash is optional but gives your empanadas a beautiful golden-brown finish.
- Serve immediately or reheat in the oven to maintain the crispy texture.
- Pair with a fresh salsa, chimichurri, or sour cream for an extra flavor boost!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 45mg
