Sweet Potato Turnovers (or Empanadas?) Recipe
My sister in law has been here and so we started early with our Thanksgiving feasting. She cooked earlier this week, and we still have pans and pans of food in the fridge. My favorite of her dishes is a traditional Candied Sweet Potato dish, where she boils chunks of sweet potatoes (or yams? What are those things?) with butter, a ton of sugar and cinnamon. After she squeezes a bit of lemon in it, we’re left with this beautiful goodness…
After a few days though, we were ready to enjoy our sweet potatoes in another fashion. I decided to throw that sugary goodness into dough, slather it with an egg wash and add more sugar. Sounds logical, right?
These Sweet Potato Turnovers (or empandas?) are a great Thanksgiving leftover recipe. They’re easy, don’t require a bunch of ingredients and the little ones will enjoy making them with you too! We got all our ingredients at Walmart, making it easy to get everything at one place. After the dish was prepared, this leftover recipe took a whopping 30 minutes to throw together. So easy, so yum!
Sweet Potato Turnovers
Candied Sweet Potato leftovers (or you could try the mash of this Sweet Potato and Banana dish)
Prepared pie crust
Sugar, a few teaspoons
Preheat oven to 450 degrees.
Roll out prepared pie crust. Using a 3-4 inch circle cookie cutter, make rounds for your turnovers. Plop a spoonful of your sweet potato mixture into the center and fold over into a half moon shape. With a floured fork, pinch and crimp the edges of your turnover. Beat the egg and brush onto each pastry. Sprinkle with sugar.
Bake for 15-20 minutes in preheated oven, or until crust is golden brown.
I’m wishing you all a wonderful Thanksgiving day – hopefully it’s one spent with the ones you love and without too much stress. Let me know what your favorite Thanksgiving leftover dishes are!
Disclosure: As participant of the Walmart moms program, I’ve received product samples and compensation for my time and efforts in creating this post. All opinions are my own.