Beef & Sweet Potato Empanadas with Avocado Cream Sauce
Recipe Courtesy Of:
1 HRS 30 MINS
Time to Cook
12
Servings
21
Ingredients
Ingredients
Avocado Crema Sauce
Preparation
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Step 1
Preheat oven to 400°F.
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Step 2
Chop sweet potato, onion, garlic and cilantro. Combine spices. Set aside.
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Step 3
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.
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Step 4
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.
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Step 5
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.
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Step 6
Bake for 25-30 minutes or until golden brown. Serve hot with Avocado Cream Sauce.
Avocado Cream Sauce
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Step 1
Combine avocado, crema, lime juice, cilantro and salt. Keep refrigerated until ready to use.
Nutrition Information
Nutrition information per serving, using 90% Lean Ground Beef: 263 Calories; 150 Calories from fat; 16.6 g Total Fat (6.8 g Saturated Fat; 3.5 g Monounsaturated Fat); 32 mg Cholesterol; 519.1 mg Sodium; 22.8 g Total Carbohydrate; 2.1 g Dietary Fiber; 8.2 g Protein; 1.6 mg Iron; 269.8 mg Potassium; 0.04 mg Thiamin; 0.1 mg Riboflavin; 2.6 mg Niacin (NE); 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.4 mg Zinc; 12.9 mcg Selenium; 20.5 mg Choline.
This recipe is an excellent source of Vitamin B12 and Selenium. It is a good source of Protein, Niacin (NE), Vitamin B6, and Zinc.
Recipe Rating
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