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Sweet Potato and Pecan Empanada

Yield: 10 servings Prep Time: 40 min Cook Time: Appx 3 min

About the Dish 

Flaky pastry with a savory spiced sweet potato and pecan filling, served with chipotle-pecan crema.

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Sweet Potato and Pecan Empanada

Ingredients

  • 2 ea – medium sweet potatoes (8-10 oz)
  • 3 Tbsp – pecan butter
  • 2 Tbsp – kosher salt
  • ½ tsp – ancho chili powder
  • ½ tsp – guajillo chili powder
  • ½ tsp – paprika
  • ½ tsp – garlic powder
  • ½ tsp – ground cumin
  • ¼ tsp – dry oregano
  • ¼ tsp – ground coriander
  • 1/8 tsp – ground cloves
  • 1 cup – toasted pecan pieces
  • 1 Tbsp – cilantro, minced
  • Neutral oil as needed
  • 1 pack – empanada discs (for frying)
  • 3 Tbsp – red wine vinegar
  • For Crema:
  • 15 ounces – Mexican table cream (crema)
  • 4 pieces – chipotles in adobo sauce
  • 2 Tbsp – lime juice
  • ¼ cup – ground pecans
  • 1 clove – garlic, crushed
  • 1 ½ Tbsp – honey
  • 1 Tbsp – chopped cilantro
  • 1 Tbsp – kosher salt

Preparation

  1. Preheat oven to 400F and deep fryer to 325F. 
  2. Poke holes on the outside of the sweet potato with a fork.
  3. Place sweet potatoes on a baking tray and bake for 40 minutes or until the inside is fork tender.
  4. In a pan, add about 2 Tbsp neutral oil, followed by all spices. Toast on low heat until fragrant.
  5. Add in pecan pieces, coat with spice mixture, followed by pecan butter, salt and red wine vin.
  6. Scoop the sweet potato from the skins with a spoon and transfer to a bowl, add mixture and cilantro and mix well with a spoon or spatula.
  7. Taste for seasoning (salt or sugar may be added at this time as needed)
  8. Fill each empanada disc with 1-2 Tbsp of filling. Fold in half and close and crimp the edges.
  9. For the crema: add all ingredients into a blender or robot-coupe and blend until combined.
  10. Fry empanadas for approximately 3-5 minutes until pastry is golden and filling is hot.

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