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Sweet Potato Empanadas - Empanadas de Camote


Sweet Potato Empanadas - Empanadas de Camote

Sweet Potato Empanadas - Empanadas de Camote - Recipe for Sweet Potato and Caramelized Onion Empanadas

Marian Blazes
These savory empanadas are stuffed with seasoned sweet potatoes, caramelized onions, bacon, and queso fresco cheese.


  • 1 recipe empanada dough
  • 1 large or 2 small sweet potatoes
  • 6 slices bacon
  • 1 large white onion
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 1 teblespoon brown sugar
  • 4 ounces queso fresco cheese, or other firm white cheese
  • 1 egg


  1. Preheat oven to 350 degrees. Bake sweet potatoes until tender when pierced with a fork. Remove from oven and let cool.

  2. Prepare the empanada dough according to recipe and let rest while sweet potato is baking.

  3. Brown bacon in a large skillet over medium heat. When bacon is cooked, removed and cool on a plate. Reserve 1 tablespoon of bacon fat in the skillet, and discard remaining fat.

  4. Thinly slice the onion and place slices in the skillet with the cumin, brown sugar, and 1/2 teaspoon salt. Cook onion over low heat until dark golden brown and fragrant.

  5. Peel and mash the baked sweet potato and place in a bowl. Add the caramelized onions, coarsely chopped bacon, lime juice, and cheese (cut into small cubes). Season filling with salt and pepper to taste.

  6. Divide empanada dough into 10 balls. On floured surface, roll each ball into a 5 inch diameter circle.

  7. Place 1-2 tablespoons of the sweet potato filling in the center of the dough. Fold dough over and seal and crimp edges (see tips and techniques for beautiful empanadas).

  8. Whisk egg with a little bit of water and brush empanadas with egg wash. Bake at 350 degrees until golden brown.

  9. Serve warm or at room temperature. Reheat empanadas in oven or microwave.

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