Avocado Crema Sauce
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 tsp. salt. Bring to a boil, reduce heat and cover. Cook 5 minutes or until tender. Drain and set aside.
Heat large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. 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 Tbsp. 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 Tbsp. 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.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 290; Total fat 16g (Sat. fat 6g; Trans fat 0g); Cholest. 40mg; Sodium 820mg; Total Carb. 28g; Fiber 2g; Total Sugars 3g; Protein 8g; Vit D (2% DV); Calcium (8% DV); Iron (6% DV); Potas. (8%DV)