Sweet Potato Empanadas (Empanadas de Camote)

These sweet potato empanadas, called empanadas de camote in Spanish, are decadent and rich with just the right amount of sweetness. They have a creamy filling made with mashed sweet potato, brown sugar, and warm fall spices, all stuffed in a sweet, pastry style empanada dough.

These dessert empanadas are perfect for a brunch or afternoon coffee with friends. You can also bring them to a holiday potluck, they’re sure to be a favorite and will not last long.

What I love about these empanadas de camote

These sweet potato empanadas are absolutely irresistible and disappear fast. Here’s why I know you’ll love them too:

• Make ahead friendly. They’re so easy to make and assemble ahead of time. Freeze them and pull them out whenever you want a little treat.
• Easy to find ingredients: The ingredients for the dough and the filling are probably already in your pantry. You can even use leftover mashed sweet potatoes.
• Great alternative to sweet potato desserts during the holidays. They have great texture and are easy to serve.
• They can be enjoyed any time of day. I love them with coffee in the morning, as a midday snack, or with a scoop of ice cream for dessert after dinner.

Ingredient Notes

• All-purpose flour: This is the perfect flour for your empanada dough. It’s fluffy and soft.
• Granulated sugar: Just regular table sugar sweetens the empanada dough. It’s just the right amount to make it sweet but still easy to work with.
• Salt: A pinch of salt brings out the simple flavor in the dough.
• Unsalted butter: Unsalted butter is my go-to in sweet recipes since every brand of butter has a slightly different amount of salt. This will give you more precision and accuracy with your sweet recipes. However, if you only have salted butter, don’t let that hold you back from making this recipe. You can leave out the additional salt and still have an incredibly delicious empanada.
• Eggs: This dough is enriched with eggs, which give it some structure and flavor at the same time. Although it’s not necessary for the recipe, I highly recommend brushing the tops of the empanadas with an egg wash before baking to give them their shiny and irresistible appearance.
• Water: Make sure the water you use for this dough is ice cold, and drizzle it in slowly, working with one tablespoon at a time. This will hydrate your dough even further, making it soft and supple, but if you add too much, it just becomes a wet soupy mess. I only needed to use 1 tablespoon of water, but depending on the exact amount of moisture added in the eggs, you may need another 1-2 tablespoons.
• Sweet potatoes: I used just under 1 ½ pounds for this recipe, but don’t worry if you have some of the filling leftover. I often make extra so that I can serve it with roasted chicken for dinner or mix it into oatmeal for breakfast.
• Apple juice or cider: I opted for an unfiltered apple juice in this recipe, but you can use any apple juice you like. The sweet potatoes soak up the apple juice while they steam and take on all the delicious flavor of the juice. If you don’t have apple juice on hand, you can just use water, and they’ll still turn out wonderful. 
• Light brown sugar: Light brown sugar is perfect because it adds a more complex flavor than just regular table sugar. However, it does make the filling a little darker. If you want to maintain the bright orange color of the sweet potatoes, you can use regular granulated sugar, but I really think the added flavor is worth the trade.
• Spices: Cinnamon, nutmeg, and clove are classic fall spices that give these sweet potato empanadas extra warmth and cozy flavor.

What equipment is needed to make these homemade empanadas

• Food processor: If you don’t have a food processor, you can use a large bowl and cut the butter into the flour with a pastry cutter or forks. A food processor just makes the process a lot faster. You can also use a stand mixer and the dough attachment.
• Plastic wrap: If you don’t have plastic wrap, you can wrap the disks of dough with parchment paper or reusable beeswax wrap.
• Rolling pin: Anything sturdy and round will work. Just make sure it’s clean. When I was younger and just starting out in life, I used to use a can of peas (with the label removed) as a rolling pin. It wasn’t perfect, but it got the job done.
• Large pot with a lid: Using a lid allows the sweet potatoes to steam without browning them, so they stay as vibrant orange as possible.
• Potato masher or fork: This will help you mash the filling into the exact consistency you like. I love keeping just a bit of the texture to contrast the flaky dough.
• Parchment paper: This isn’t completely necessary; it’s just there as an extra insurance policy to prevent any sticking and keeps cleanup simple. You can also brush your baking pan with a light layer of oil.
• Baking sheet: I used a half sheet baking sheet.
• Fork: You’ll use this to press and seal your empanadas shut.
• Small bowl: For mixing the eggwash.
• Pastry brush: For the eggwash.

Tips for making these dessert empanadas

This recipe is so great for beginners and experienced cooks alike. Here are a few tips to ensure your sweet potato empanadas are a success.

• Make sure your pot has a lid so the sweet potatoes steam rather than caramelize. This will help them maintain their bright orange color.
• Make sure you pulse the butter into the dry ingredients for the dough long enough. It can take 1-2 minutes of pulsing. It will look like nothing is happening, and then it will start to look like grated parmesan cheese. Then the magic will happen, and it will start to form small balls. They don’t have to get quite pea size, but they do have to change to what looks like small pebbles or gravel before you add the eggs.
• Only knead the dough enough to bring it together into a ball.
• Refrigerate the dough for at least 20 minutes (my sweet spot is actually closer to 30-40 minutes), but you can leave it overnight or up to 2 days in the refrigerator before you roll out the dough. If you leave the dough in the fridge for several hours, it will get very firm. Just leave it on the counter for about an hour, or you can put your disk of dough on a microwave-safe plate and microwave it for just 5 seconds on each side. That should soften it just enough to make it easier to roll out. You want it to still be cold.
• Keep the sweet potato filling to just 1 tablespoon or slightly less for smaller empanadas. This ensures that the filling stays inside the empanada wrapper as it bakes.

Variations

• Use store bought empanada discs or pie dough/pastry dough: If you are short on time, you can use store bough empanada discs, or store bought dough (pie dough or pastry dough) to make the empanada wrappers.
• Use panela, raspadura, or piloncillo: If you have access to any of these types of unprocessed brown sugar, you can use them instead of the brown sugar in the sweet potato filling preparation:
• Add a hint of citrus: Sometimes I like to add a hint of orange or lemon to the filling, just add 1 tbs of citrus zest to give a slightly different flavor twist.
• Add a brown sugar topping: You can also sprinkled some brown sugar or demerara sugar on top of the empanadas, after brushing them with the egg wash. Or you can brush them with melted butter after they are done baking, and the sprinkle cinnamon sugar on top.
• Add a simple sugar glaze or dulce de leche drizzle on top: Another cute decorative option is to drizzle a sugar glaze or melted dulce de leche on top. If you want to try this, let them cool down fully after baking before adding the drizzle.

There are so many variations of empanadas. The limits are endless. Try these other recipes for sweet empanadas with different fillings and different empanada dough flavors:

• Pumpkin empanadas: The filling is made with caramelized pumpkin that was cooked in a dreamy cinnamon spice syrup.
• Gingerbread pear empanadas: Candied spiced pears are wrapped in a festive gingerbread dough.
• Chocolate dulce de leche empanadas: If you’re a chocolate + caramel lover, this one is for you.
• Apple cinnamon empanadas: Homemade cinnamon empanada dough filled with apples and served with a dulce de leche dipping sauce.

Or try something savory. You will love these options:

• Argentinean beef empanadas: A savory dough is filled with beef picadillo and veggies.
• Turkey empanadas: Great for using leftover turkey from the holidays.
• Cheese and poblano empanadas: Gooey, cheesy, and with just the right amount of heat.

What to serve with these sweet potato empanadas

These sweet potato empanadas are filled with fall flavors and perfect on their own for breakfast, dessert, or a midday snack. Here’s how I love to serve them up to make them a little more special.

• Warm drinks: Serve these sweet potato empanadas with a warm cup of coffee, tea, or hot cocoa, or get a little fancy and try out a pumpkin spiced latte or Mexican hot chocolate.
• Cold drinks: Cool things off with a tall glass of horchata, iced coffee, or just a cup of milk.
• Ice cream: Make this a decadent dessert with a scoop of cinnamon ice cream and a drizzle of caramel sauce.
• Whipped cream: Just a little dollop or extra sweetness.
• Powdered sugar: A dusting of powdered sugar will give some extra sweetness.
• Honey creme fraiche sauce: Perfect for dipping.

Instructions for storing and reheating empanadas

These sweet potato empanadas will likely be gone quickly. If you’re lucky enough to have some leftover, let them cool completely before storing them in an airtight container or resealable bag. They’ll last 1-2 days on the counter at room temperature or up to a week in the refrigerator.

To reheat:

• Oven: Preheat your oven to 350°F (175°C) and heat for about 10 minutes or until the filling is warm. You can tent them with foil if they start to get too brown.
• Air fryer: Preheat to 365°F (185°C) if necessary and pop your empanadas in a single layer in the basket of your air fryer. Cook for 5-6 minutes until warmed throughout. Add 1-2 minutes if cooking from frozen.
• Microwave: Place your empanadas on a microwave-safe plate and heat for 3 minutes at 50% power.

Frequently asked questions

Can I make empanadas ahead of time and freeze them?

Yes! I love making these ahead of time and freezing them for later. Make the filling and dough and assemble your sweet potato empanadas. Lay them flat (unbaked) on a parchment lined baking tray and place them in the freezer for at least 30 minutes. Once frozen solid, you can transfer them to an airtight container or freezer safe bag and keep frozen for up to 3 months.

You can also freeze them after baking, to do so let them cool down completely and follow the same steps above.

Sweet Potato Empanadas (Empanadas de Camote)

This baked Empanadas de Camote or Sweet Potato are made with a spiced brown sugar sweet potato filling stuffed inside homemade sweet empanada dough.

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Course: Dessert, Sweet treats

Cuisine: Latin American, Mexican, South American, Spanish

Keyword: Batata, Boniato, Camotes, Empanadas, Sweet empanadas, Sweet potato

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Chill time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 20 medium empanadas

Ingredients

For the sweet empanada dough:

• 3 cups all-purpose flour 360 grams
• ¼ cup granulated sugar 50 grams
• 1/8 teaspoon salt
• 1 cup very cold unsalted butter, cut into pieces 227 grams (2 sticks)
• 2 large eggs
• 1-3 Tablespoons of cold water

For the sweet potato filling:

• 1 ½ pounds sweet potatoes, peeled and diced (1-2 large sweet potatoes) – 680 grams
• ¾ cup apple juice 175 ml
• ¼ cup unsalted butter 57 grams (½ stick)
• ½ cup light brown sugar, packed 110 grams
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

For the egg wash:

• 1 large egg
• 1 teaspoon water

Instructions

To make the sweet potato filling:

• In a large pot over medium heat, add the sweet potatoes and juice.
  
• Cover with a lid and allow the sweet potatoes to steam for 15-20 minutes or until they’re fork tender.
  
• While the sweet potatoes steam, make the empanada dough.

To make the sweet empanada dough:

• In the bowl of a food processor, add the flour, sugar, and salt and pulse a few times to combine.
  
• Add the butter and pulse until small crumbles form. The mixture will look like parmesan cheese at first, but keep pulsing until the crumbles are more like small pebbles.
  
• The mixture will look like parmesan cheese at first, but keep pulsing until the crumbles are more like small pebbles.
  
• Add the eggs and continue to pulse until the dough forms a ball and starts to clean to the sides of the bowl.
  
• Gently stream in the cold water, 1 Tablespoon at a time, until the dough is soft and pliable.
  
• Turn the dough out onto a lightly floured surface and knead just until the dough is soft and smooth, forming a ball.
• Divide the dough into 2 disks, making each one about 1 inch thick. Wrap each of the disks individually in plastic wrap and pop them in the fridge for at least 30 minutes. This will allow the dough to firm up and be easier to roll out.
  
• Dust your work surface and rolling pin with flour and roll the dough out to about ¼ inch thick.
• Use a small appetizer plate or 4-inch (10cm) round cookie cutter to cut out disks for your empanadas before setting aside.

Finish the sweet potato filling:

• When the sweet potatoes are soft, add the butter, sugar, cinnamon, salt, and nutmeg.
  
• Mash with a potato masher or fork until smooth.
  

Assemble the empanadas:

• Fill each empanada with about 1 Tablespoon of the filling (I used a 1 Tablespoon cookie scoop), fold it in half, flattening the filling slightly, and gently press the seam together to seal the edges. You don’t want to overfill these, or the seal will break, and the filling will spill out during the baking process.
  
• Press the tines of a fork into the sealed edges of the dough to reinforce the seal for extra protection against leaking.
• Place the empanadas on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  
• Meanwhile, in a small bowl, beat an egg with 1 teaspoon of water for the egg wash.
  
• Brush the empanadas with the egg wash right before baking.
  

To bake the empanadas:

• When you’re ready to bake, position the rack to the middle of your oven and preheat to 375°F (190°C).
• Bake for 16-19 minutes or until golden brown on top.
  
• The empanadas can be served warm or at room temperature.
  

Notes

• Use store bought empanada discs or pie dough/pastry dough: If you are short on time, you can use store bough empanada discs, or store bought dough (pie dough or pastry dough) to make the empanada wrappers.
• Use panela, raspadura, or piloncillo: If you have access to any of these types of unprocessed brown sugar, you can use them instead of the brown sugar in the sweet potato filling preparation:
• Add a hint of citrus: Sometimes I like to add a hint of orange or lemon to the filling, just add 1 tbs of citrus zest to give a slightly different flavor twist.
• Add a brown sugar topping: You can also sprinkled some brown sugar or demerara sugar on top of the empanadas, after brushing them with the egg wash. Or you can brush them with melted butter after they are done baking, and the sprinkle cinnamon sugar on top.
• Add a simple sugar glaze or dulce de leche drizzle on top: Another cute decorative option is to drizzle a sugar glaze or melted dulce de leche on top. If you want to try this, let them cool down fully after baking before adding the drizzle.

Photos of the step by step preparation process for Empanadas de Camote or Sweet Potato Empanadas:

Additional empanada recipes to try:

1

Apple empanadas {with cinnamon empanada dough}

Homemade apple empanadas with a spiced cinnamon dough. These sweet empanadas are baked and topped with cinnamon sugar.

Check out this recipe

2

Pumpkin empanadas

Delicious homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.

Check out this recipe

3

Gingerbread pear empanadas

Gingerbread empanada dough filled with caramelized ginger pears that were cooked in a syrup of panela or piloncillo and spices.

Check out this recipe

4

Chocolate dulce de leche empanadas

Chocolate dulce de leche empanadas made with a homemade chocolate empanada dough and filled with creamy dulce de leche or caramel

Check out this recipe

5

Strawberry Chocolate Empanadas

These Latin style turnovers or hand pies are made with a homemade sweet empanada dough filled with strawberries and chocolate chips (or creamy Nutella), then baked until golden and crispy.

Check out this recipe

6

Raspberry, goat cheese and almond empanadas

Recipe for raspberry empanadas – these delicious sweet empanadas or turnovers made with a filling of fresh raspberries, sweet citrusy goat cheese and sliced almonds.

Check out this recipe

7

Rhubarb and strawberry empanadas

Easy recipe for homemade rhubarb and strawberry empanadas. These sweet dessert empanadas or turnovers are filled with rhubarb and strawberry, baked, and served with whipped cream.

Check out this recipe

8

Air fryer cheese empanadas (Empanadas de viento)

Recipe for air fryer cheese empanadas with a homemade empanada dough.These empanadas are inspired by the traditional Ecuadorian empanadas de viento (empanadas de queso).

Check out this recipe