National Empanada Day Sweet Potato Empanadas with Pecans-SliderPhoto

Sweet Potato Pecan Empanadas
Editor’s Note:
April 8 is National Empanada Day and
Mamiverse is celebrating with a sweet empanada that is sure to put you in a festive mood.  

This South Texas weather has got me craving sweet earthy flavors y’all! Temperatures in the 40s give me the delightful excuse to run into the kitchen, crank my oven on and bake. A lightly sweetened empanada along with a strong cup of café is the perfect way to spend a morning, add to the mix mi carino and it’s a win-win.

Read Related: Easy Empanadas with the Empanada Fork!

These sweet potato empanadas are lightly sweetened with brown sugar and bursting with pecans. Baked until golden brown and dusted with cinnamon sugar…they make any day brighter.

Makes: About 20 empanadas

2 medium sweet potatoes, baked, cooled and peeled
1 TSP salt
¼ cup brown sugar
½ cup chopped pecans
1/3 cup granulated sugar
2 TSP ground cinnamon
Empanada Dough (*recipe below)
1 egg

Preheat the oven to 350° F.
In a small bowl, mash the sweet potatoes with a fork, and mix in brown sugar, salt and pecans.

For Empanadas:

  1. Place ¼ cup filling on one side of a dough circle. Fold the dough over to form a half circle.
  2. With a fork, crimp edges to seal dough.
  3. Place empanadas on baking sheet and chill for 10 minutes in fridge.
  4. When ready to bake, beat the egg yolk with 1 tablespoon water. Brush the egg wash over each empanada.
  5. Bake the empanadas until golden, about 10 to 12 minutes.
  6. Meanwhile, in a small bowl, mix together the sugar, cinnamon, and pinch of salt.
  7. While still warm, sprinkle the empanadas with cinnamon-sugar mixture.
  8. Serve warm.

Makes: About 20 discs

2 cups all purpose flour
½ TSP salt
½ cup cold butter, cut into small chunks
¼ cup water


  1. Place flour and salt food processor.
  2. Add the small chunks of butter and pulse until the mixture resembles fine bread crumbs.
  3. Slowly stream in water while pulsing until dough comes together.
  4. Shape dough into a ball and chill in the refrigerator for about 20 minutes.
  5. On a floured surface roll out the dough into a thin sheet, using a cookie cutter or glass cut out 2½ inch round discs.
  6. Gather all dough scraps together, reroll and continue to cut disc until all dough is used.