Sweet Potato and Coconut Empanadas

Name: Sweet Potato and Coconut Empanadas
Total time: 3600 s
Yield: Makes 10 servings
Ingredients: 4 cups all-purpose flour (about 500 grams); 1.1 pounds vegetable shortening (about 500 grams); 1 1/2 cups water (about 355 ml); 3 sweet potatoes; 1 cinnamon stick; Sugar, to taste; 1/4 cup shredded coconut (about 20 grams); Powdered sugar and ground cinnamon, to taste (optional)

Cristell Martinez @Cristell95

Sweet Potato and Coconut Empanadas

Cristell Martinez @Cristell95

Saved

Ingredients

1 hour

Makes 10 servings

4 cupsall-purpose flour (about 500 grams)
1.1 poundsvegetable shortening (about 500 grams)
1 1/2 cupswater (about 355 ml)
3sweet potatoes
1cinnamon stick
Sugar, to taste
1/4 cupshredded coconut (about 20 grams)
Powdered sugar and ground cinnamon, to taste (optional)

Saved

Steps

1 hour

1

For the filling, cook the sweet potatoes with the cinnamon stick.
2

Once the sweet potatoes are cooked, mash them and add sugar and coconut to taste.
3

For the dough, combine the flour, shortening, and water (be careful not to add too much water so the dough doesn't get too soft).
4

Knead until the dough is smooth and easy to handle.
5

Once the dough is ready, divide it into small portions, then roll each one out into a circle like a tortilla.
6

Place some of the sweet potato filling onto each dough circle.
7

Seal the edges with a fork, and bake at 350°F for 20 to 25 minutes (baking time may vary depending on your oven).
8

After baking, remove from the oven and sprinkle with powdered sugar and ground cinnamon, if desired.