Sweet Potato Empanadas

Sweet Potato Empanadas



Prep Time: 20 minutes

Serves: 4



  • 1 cup of corn or millet flour
  • 1/2 cup corn meal
  • 1/2 cup of warm water
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 tablespoon of chia seeds mixed with 3 tablespoons of warm water
  • 1 dash of cayenne pepper
  • 3-4 dashes of black pepper



  • 2 large sweet potatoes
  • 1 tablespoon organic grade B maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon coconut oil
  • 1 handful of chopped walnuts
  • 1 dash of cayenne pepper
  • salt and pepper to taste
  • 4 small handfuls of spinach (not to be mixed with the above ingredients)


Preheat the oven to 400 degrees F

1. Place the sweet potatoes in the oven and bake till soft, about 15-20 minutes.

2. Mix the chia seeds and water in a small bowl and set aside.

3. Combine the flours, dash of cayenne, salt and pepper in a bowl and mix. Then add the water, oil and chia seeds, and stir.

4. Take the sweet potatoes out of the oven, and reduce the heat to 350.  Peel the skin of the potatoes off. Place the skined sweet potato  in and bowl and add the maple syrup, cinnamon, cumin, oil, cayenne, salt and pepper. Mash till smooth. Add the nuts and mix.

5. Scoop a ½ cup-size of the dough, and place it on top of one sheet of parchment paper. Cover with the second sheet, and use the rolling pin to roll the dough flat (about ¼ centimeter).

6. Remove the top sheet and cut the dough with a circular lid or saucer. Repeat with the rest of the dough.

7. Spoon 2 tablespoons of the sweet potato filling into the bottom half of the dough, leave room at the edges. Add a small hand full of spinach.

8. Use the parchment paper to fold the dough in half, then firmly press the edges to seal. Gently remove the empanada from the parchment paper, and place on a oiled baking sheet. Bake till golden, about 15 minutes.