Sweet Potato Empanadas
Golden, crispy sweet-potato empanadas filled with spiced lean beef and fat-free cheese—an easy, high-protein snack or light meal.
Equipment
Ingredients
Main
sweet potato (cooked, mashed)
1 medium
0% Greek yogurt
1 cup
corn flour
1 cup
lean ground beef
8 oz
garlic powder
1 tsp
chili powder
1 tsp
cumin
1 tsp
paprika
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
fat free shredded cheese
0.75 cup
cooking spray
1 spray
Instructions
Preheat oven
Heat the oven to 200°C so it’s ready when the empanadas are assembled.
Cook and mash sweet potato
Boil or steam the sweet potato until very soft, then mash it in a bowl.
Make the dough
Add Greek yogurt and corn flour to the mashed sweet potato and mix until a smooth dough forms.
Portion the dough
Divide the dough into 6 equal balls.
Cook the beef filling
Brown the lean ground beef in a pan over medium heat with the spices until fully cooked.
Rinse and drain cheese
Rinse the fat-free shredded cheese under cold water and drain well to remove excess starch so it melts better.
Assemble the empanadas
Flatten each dough ball into a circle, add one-sixth of the beef and about 14 g cheese, then fold and seal the edges.
Prep the baking sheet
Line a baking sheet with parchment paper and place the empanadas on it. Lightly coat the tops with cooking spray.
Bake the empanadas
Bake at 200 °C for 20–25 minutes until the crust is golden and crispy.
Serve
Serve the empanadas hot.
Original recipe
Storage
Reheat directly from frozen; add 3 extra minutes.
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