Sweet Potato Empanadas

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy.

3. 3

   Remove the dough from the tube and separate into 4 rectangles.

4. 4

   Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together.

5. 5

   Cut the rectangle in half and then cut the halves into 2 triangles.

6. 6

   Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles.

7. 7

   Fold the dough over on each, as if you were making ravioli, and pinch the edges together.

8. 8

   Cook's Note: Use a tiny bit of water if the dough is too dry to seal.

9. 9

   Continue making little triangle empanadas with the rest of the dough, 16 total.

10. 10

    Place the triangles on a parchment-lined baking sheet and into the preheated oven.

11. 11

    Bake the empanadas until golden, about 10 to 12 minutes.

12. 12

    Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt.

13. 13

    While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture.

14. 14

    Serve the empanadas with tangy plain yogurt for dipping.

* Per serving · 4 servings · Values may vary.