Sweet Potato Empanadas
ByThe Market, Fresno, CA
Raisins, pecans and sweet potatoes fill these tasty treats.
- 2 medium sweet potatoes
- 1 cup chopped pecans
- 1 cup California raisins
- 3 tablespoons chopped green onions
- 1/4 cup sugar
- Pinch ground cinnamon
- 4 Pillsbury prepared pie crusts
- 2 eggs, lightly beaten
Preheat oven to 350°F. Wash and dry sweet potatoes; arrange on baking sheet, poke with fork and bake at 350°F for 40 minutes or until soft. Cool. Cut potatoes in half and remove pulp to mixing bowl. Stir in pecans, raisins, green onions, sugar and cinnamon; mix well.
Cut each pie crust in 6 slices and flatten. Divide sweet potato mixture and spoon into center of each half. Then, fold dough over and pinch ends together. Brush with beaten egg and bake at 350°F for 25 minutes or until golden.
Nutrition Facts Per Serving
Calories 250 (53% from fat); Total Fat 14g (sat 3g, mono 2g, poly 1g, trans 0g ); Cholesterol 20mg; Protein 3g; Carbohydrate 26g; (Dietary Fiber 1g; Sugars 6g; ); Iron 0mg; Sodium 180mg; Calcium 12mg; Potassium 109mg
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