1 cup sweet potato, peeled and chopped into 1/2-inch pieces
1 teaspoon salt
1/2 pound lean ground beef
1 cup yellow onion, chopped
1 clove garlic, finely chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 can (10 oz.) diced tomatoes and green chilies, drained
1 tablespoon cilantro, chopped
3/4 cup shredded cheddar cheese
12 empanada wrappers or 1 package refrigerated pie crusts (2 crusts)
1 tablespoon water
Avocado Crema Sauce
1 large avocado, mashed
1/2 cup Mexican crema, sour cream or Greek yogurt
1 lime, juiced
1 teaspoon cilantro, chopped
1/2 teaspoon salt (optional)
Preheat oven to 400°F.
Chop sweet potato, onion, garlic and cilantro. Combine spices. Set aside.
Place chopped sweet potato in small sauce pan. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and cover. Cook 5 minutes or until tender. Drain and set aside.
Brown beef in a deep skillet over medium heat, breaking into crumbles. Add onion and stir until cooked through. Add chopped garlic and seasonings and continue cooking 1 minute. Add diced tomato and chilies and continue cooking on low heat for about 5 minutes. Add cilantro, sweet potatoes and cheese and stir to combine.
Empanada wrappers: Place wrappers on a lightly floured work surface and roll slightly to flatten. Line 2 baking sheets with parchment or wax paper and arrange wrappers on pans. Place 2 heaping tablespoons of beef filling on each wrapper and fold over in half to enclose. Use a fork to press and seal edges. In a small bowl, beat egg and water and lightly brush the surface of each empanada.
Pie crusts: Cut dough into 6-inch rounds on a lightly floured work surface. Line 2 baking sheets with parchment or wax paper and arrange dough circles on pans. Place 2 heaping tablespoons of beef filling on each circle and fold over in half to enclose. Use a fork to press and seal edges. In a small bowl, beat egg and water and lightly brush the surface of each empanada.
Bake for 25-30 minutes or until golden brown. Serve hot with Avocado Cream Sauce.
Avocado Cream Sauce
Combine avocado, crema, lime juice, cilantro and salt. Keep refrigerated until ready to use.
Nutrition information per serving: 230 calories; 10 g fat (4.5 g saturated fat; 0 g trans fat); 45 mg cholesterol; 680 mg sodium; 25 g carbohydrate; 3 g fiber; 3 g sugar; 10 g protein; 60% vitamin A; 15% calcium; 10% vitamin C; 10% iron