7. Using a tortilla press or rolling pin, flatten the dough into circles about three inches in diameter. 8. Fill each circle with one tablespoon of the mashed sweet potatoes. Do not overfill.
9. Fold the dough over the filling to form half a circle. Pinch the edges together.
10. Place on an ungreased cookie sheet. When all empanadas are formed, take a fork and press the sealed edges to make a crimped pattern along the outer edge.
11. Bake for 20-to-30 minutes until browned.
