Irresistible Sweet Potato Empanadas Recipe Perfect for Parties

The sound of crispy, golden empanada shells crunching under your fork is enough to make anyone’s mouth water. Pair that with a creamy sweet potato filling, spiced black beans, and just a hint of smoky paprika, and you’ve got a recipe that’s not just delicious—it’s downright irresistible. Sweet potato and black bean empanadas are one of my go-to dishes for entertaining. Whether it’s a casual get-together or a festive holiday party, these little pockets of flavor always steal the show.

I first stumbled upon the idea of combining sweet potatoes and black beans while trying to create a vegetarian-friendly option for friends. The result? A recipe that’s so good, even my meat-loving family devours them without hesitation. These empanadas are hearty, satisfying, and packed with bold flavors—and the best part? They’re surprisingly easy to make. If you’ve never made empanadas before, don’t worry. I’m here to guide you through every step of the way!

Why You’ll Love This Recipe

• Perfect for Parties: These empanadas are easy to make ahead and heat up, making them ideal for gatherings. They’re hand-held, mess-free, and guaranteed to impress your guests.
• Bold, Delicious Flavor: The combination of creamy sweet potato, smoky black beans, and spices like cumin and paprika is a flavor explosion. It’s comforting and satisfying while still feeling fresh.
• Vegetarian-Friendly: No meat? No problem. These empanadas are a fantastic plant-based option that even carnivores will love.
• Easy to Customize: You can tweak the filling to your heart’s content—more spice, less spice, add cheese, or swap out ingredients. The possibilities are endless.
• Kid-Approved: The slightly sweet filling is a hit with kids, making these a great way to sneak in some veggies.
• Make-Ahead Friendly: You can prep the filling and even assemble the empanadas ahead of time, making this recipe stress-free for busy days.

This recipe is not just a snack; it’s a crowd-pleasing masterpiece. Every bite is packed with flavor and texture that will make you want to savor every crumb. Trust me, these empanadas will quickly become a staple in your kitchen!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a filling that’s both flavorful and nutritious. You probably already have many of these items in your pantry!

• Sweet Potatoes: Two medium sweet potatoes, peeled and diced (for a creamy, slightly sweet filling).
• Black Beans: One cup of cooked black beans or one can (drained and rinsed).
• Garlic: Two cloves, minced (for depth of flavor).
• Red Onion: Half a small onion, finely diced (adds a slight crunch and sweetness).
• Ground Cumin: One teaspoon (adds warmth and earthiness).
• Smoked Paprika: 1/2 teaspoon (for a smoky kick).
• Salt and Pepper: To taste (brings out all the flavors).
• Empanada Dough: Store-bought or homemade dough (look for brands like Goya or make your own with flour, butter, and water).
• Egg: One egg, beaten (for brushing on the empanada shells to create that golden, crispy finish).

If you want to add a little extra zing, you can include a squeeze of lime juice or a handful of chopped cilantro. For a vegan option, skip the egg wash and use a plant-based dough.

Equipment Needed

• Rolling Pin: Essential for rolling out the empanada dough evenly.
• Fork: For sealing the edges (and creating that classic crimped look).
• Baking Sheet: Use a rimmed sheet to prevent any filling from spilling over.
• Pastry Brush: To apply the egg wash for a golden finish.
• Mixing Bowls: One large bowl for the filling and a smaller one for mixing the egg wash.

If you don’t have a rolling pin, a clean bottle can work in a pinch. For sealing the edges, you can also use your fingers if you prefer a more rustic look.

Preparation Method

1. Prepare the Sweet Potatoes: Boil the diced sweet potatoes in salted water for about 12-15 minutes, or until tender. Drain and mash until smooth.
2. Sauté the Vegetables: In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion and garlic until softened, about 3 minutes.
3. Combine the Filling: Mix the mashed sweet potatoes, sautéed onion and garlic, black beans, cumin, smoked paprika, salt, and pepper in a large bowl. Taste and adjust seasoning as needed.
4. Roll Out the Dough: On a lightly floured surface, roll out the empanada dough to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles (about 4-5 inches in diameter).
5. Fill and Seal: Place a spoonful of filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together with a fork to seal.
6. Brush with Egg Wash: Lightly brush the tops of the empanadas with beaten egg for a golden finish.
7. Bake: Preheat your oven to 375°F (190°C). Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

Once they’re out of the oven, let them cool for a few minutes before digging in. The aroma is irresistible, but trust me—waiting just a bit enhances the flavor.

Cooking Tips & Techniques

• Don’t Overfill: It’s tempting to stuff these empanadas generously, but too much filling can make them difficult to seal properly.
• Chill the Dough: If you’re making homemade dough, be sure to chill it for 30 minutes before rolling it out. This prevents it from sticking and helps create a flakier crust.
• Seal Well: Make sure to pinch and crimp the edges firmly to prevent the filling from leaking out during baking.
• Get Creative: Add a sprinkle of cheese or a dollop of salsa inside the empanadas for extra flavor.
• Reheat Like a Pro: Warm leftovers in the oven at 350°F (175°C) to maintain the crispy texture.

Variations & Adaptations

• Vegan Option: Skip the egg wash and use a plant-based dough. You can also add nutritional yeast to the filling for a cheesy flavor.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the filling for some heat.
• Cheesy Addition: Mix in shredded cheddar or crumbled feta with the filling for extra creaminess.
• Seasonal Twist: In the fall, add a pinch of cinnamon and nutmeg to enhance the sweet potato’s natural flavors.
• Alternative Cooking Methods: For a crispier texture, fry the empanadas in shallow oil instead of baking them.

Serving & Storage Suggestions

These empanadas are best enjoyed warm, paired with a zesty dipping sauce like cilantro lime crema or chipotle mayo. Serve them on a platter with a side of guacamole or a fresh green salad to round out the meal. For drinks, a tart margarita or a refreshing iced tea pairs perfectly.

To store leftovers, place the empanadas in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat in the oven or air fryer for best results—microwaving can make the crust soggy.

Nutritional Information & Benefits

Each empanada is packed with nutrients, thanks to the wholesome ingredients:

• Sweet Potatoes: Rich in fiber, vitamins A and C, and antioxidants.
• Black Beans: High in protein, iron, and heart-healthy fiber.
• Smoked Paprika: Contains antioxidants and adds depth of flavor without added calories.

These empanadas are naturally vegetarian and can easily be adapted to fit vegan or gluten-free diets. Plus, they’re loaded with nutrients to keep you feeling full and satisfied.

Conclusion

Sweet potato and black bean empanadas are the kind of recipe that checks all the boxes: delicious, easy, and versatile. Whether you’re hosting a party or just want a cozy snack, these empanadas deliver comfort and flavor in every bite. They’re also super fun to make—and even more fun to eat!

Give this recipe a try and let me know how it turns out in the comments below. What variations did you come up with? I love hearing your creative twists! Don’t forget to share this recipe with your friends and save it for your next gathering. Happy cooking!

FAQs

Can I freeze these empanadas?

Yes! Freeze unbaked empanadas on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

Can I make the filling ahead of time?

Absolutely. You can prepare the filling up to 2 days in advance and store it in an airtight container in the fridge.

What’s the best way to reheat leftover empanadas?

Reheat them in the oven at 350°F (175°C) for 10-12 minutes to restore their crispy texture. Avoid microwaving if possible.

Can I use a different type of bean?

Yes, pinto beans or kidney beans are great alternatives to black beans. Just make sure they’re cooked and soft before using.

Can I use a gluten-free dough?

Definitely. Look for a gluten-free pastry dough at your local store or make your own using a mix of gluten-free flours and xanthan gum.

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