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Sweet Potato Empanadas

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  • Prep 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 8
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by Leslie Limon
Updated May 31, 2024
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Ingredients

  • 1 can (15 oz) sweet potato purée
  • 3 tablespoons real maple syrup
  • 2 tablespoons plus 2 teaspoons Cinnamon Toast Crunch™ Cinnadust™ Seasoning Blend, divided
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 1 egg

Directions

  •  
    1
    Heat oven to 350°F.
  •  
    2
    Mix the sweet potato purée with the maple syrup and 2 teaspoons of the seasoning blend in a medium bowl.
  •  
    3
    Separate dough into 8 biscuits. On a lightly floured surface, press or roll each biscuit into a 5-inch circle.
  •  
    4
    Fill each circle with 2 to 3 tablespoons of sweet potato mixture. Using a pastry brush, brush a little water around the edge of the biscuits.
  •  
    5
    Fold the biscuits in half and seal edges with a fork.
  •  
    6
    Place the empanadas on a lightly greased baking sheet. Beat egg with a splash of water to make an egg wash. Brush egg wash over top of each empanada using a pastry brush. Sprinkle remaining 2 tablespoons of the seasoning blend over egg wash. Bake 12 to 15 minutes or until golden brown.
  •  
    7
    Remove empanadas from the oven and let cool about 5 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
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