Sweet Potato Empanadas

1. 1

   Peel, cook, and mash the sweet potato.

2. 2

   Combine flour and salt in a large bowl. Combine oil, water, vinegar, and egg.

3. 3

   Gradually add oil mixture to flour, stirring until moist. Kneed lightly until smooth. cover and chill for 1 hour.

4. 4

   Use a propane or butane torch to burn the skin on the poblano. Remove skin under cold water. remove seeds and veins, and dice the poblano.

5. 5

   Preheat oven to 400 F.

6. 6

   Combine cumin, poblano, onion, sweet potato, black beans, cilantro, and chili powder. Mash until almost smooth.

7. 7

   Divide dough in to 10 portions. Form a 5 inch circle on a flat, lightly floured surface. Fill with 3 tbs of the sweet potato mixture. Moisten the edge of the dough and press together forming the empanada. Cut 3 diagonal slits across the top. Bake for 16 min or until slightly browned.

* Per serving · 4 servings · Values may vary.

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