Sausage Sweet Potato Empanadas Recipes

SWEET POTATO EMPANADAS

Steps:

• Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
• When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
• Turn out the dough and knead a few times to form a cohesive ball.
• Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
• Filling: Peel the yams and slice them into equal-sized chunks.
• Rinse the yams off and place them in a medium pot with about two inches of cold water.
• Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
• When you can slide a knife easily into the yams, remove from heat and drain.
• Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
• Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
• Assembly:Preheat the oven to 450 degrees F.
• Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
• Cut out circles using a 3" biscuit cutter or a glass.
• Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
• Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
• Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
• Make the egg wash by beating the egg with the water.
• Brush the egg wash on each pastry being sure to cover the entire empanada.
• Make a small slit in the top of each empanada with a sharp paring knife.
• At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
• Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.

SWEET POTATO EMPANADAS

Steps:

• Preheat the oven to 350 degrees F.
• 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. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
• Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

SPICY SWEET POTATO EMPANADAS

Steps:

• Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
• Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
• Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
• Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
• Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SAUSAGE AND SWEET POTATO BAKE

Steps:

• Preheat oven to 375.
• Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
• Place potatoes, onions and apples into ziploc bag.
• Pour in olive oil and all seasoning (more or less of these taste.).
• Shake bag until everything is coated well.
• Pour into 13x9 in pan and toss with sausage.
• Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.

SAUSAGE SWEET POTATO EMPANADAS

Steps:

• Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

SAUSAGE AND SWEET POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish.
• Heat a large nonstick skillet over medium heat. Cook sweet potatoes, stirring occasionally, until soft, 10 to 15 minutes. Transfer to a large bowl. Add sausage to the skillet; cook and stir until browned and crumbly, about 10 minutes. Add onion, jalapeno, and garlic and cook 3 minutes more. Transfer mixture to the bowl with the sweet potatoes and add tomatoes. Stir and spread into the prepared baking dish.
• Whisk eggs, milk, cream, 1 1/2 cups Cheddar cheese, and salt together in a bowl. Pour over mixture in the baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown and knife inserted in the center comes out clean, 30 to 45 minutes. Let stand 5 minutes before serving.

SAUSAGE & SWEET POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Add a pinch each of salt and pepper.
• Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.

SAUSAGE SWEET POTATO SHEET-PAN DINNER

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.