Imported from Instagram

Sweet Potato Empanadas with Beef and Cheese

Name: Sweet Potato Empanadas with Beef and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 1 Sweet potato (medium); 1 cup 0% Greek yogurt; 1 cup Corn flour; 8 oz Lean ground beef; Garlic powder (to taste); Chili powder (to taste); Cumin (to taste); Paprika (to taste); Salt (to taste); Black pepper (to taste); 0.75 cup Fat-free shredded cheese (rinsed and drained; approximately 1 oz per empanada); Cooking spray (for lightly spraying); Avocado (optional, for the sauce); Greek yogurt (optional, for the sauce); Cilantro (optional, for the sauce); Garlic powder (to taste; optional, for the sauce); Onion powder (to taste; optional, for the sauce); Salt (to taste; optional, for the sauce); Black pepper (to taste; optional, for the sauce)

Recipe by liv carbonero @fitfoodieliving · Instagram

Imported by Dario on SeeMeCook

Baked empanadas made with a tender sweet potato, Greek yogurt, and corn flour dough, filled with seasoned beef and cheese. They are baked until golden and crisp; an optional avocado and yogurt sauce is suggested.

6 servings65 minLatin American

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Ingredients

1 Sweet potato (medium)
1 cup 0% Greek yogurt
1 cup Corn flour
8 oz Lean ground beef
Garlic powder (to taste)
Chili powder (to taste)
Cumin (to taste)
Paprika (to taste)
Salt (to taste)
Black pepper (to taste)
0.75 cup Fat-free shredded cheese (rinsed and drained; approximately 1 oz per empanada)
Cooking spray (for lightly spraying)
Avocado (optional, for the sauce)
Greek yogurt (optional, for the sauce)
Cilantro (optional, for the sauce)
Garlic powder (to taste; optional, for the sauce)
Onion powder (to taste; optional, for the sauce)
Salt (to taste; optional, for the sauce)
Black pepper (to taste; optional, for the sauce)

Steps

1
Preheat the oven to 400 °F (approximately 200 °C).
2
Cook the sweet potato until tender. Place it in a bowl and mash it into a purée.
3
Add the Greek yogurt and corn flour to the mashed sweet potato. Mix until a dough forms.
4
Divide the dough into 6 evenly sized balls.
5
Heat a skillet over medium heat. Add the ground beef and season it with garlic powder, chili powder, cumin, paprika, salt, and pepper. Cook until completely done.
6
While the beef cooks, rinse and drain the shredded cheese; this helps the fat-free cheese melt better.
7
Flatten one ball of dough into a circle. Place one-sixth of the cooked beef and 1 oz of cheese in the center.
8
Fold the dough over the filling and seal the edges to form an empanada. Repeat with the remaining dough balls and filling.
9
Place the empanadas on a baking sheet lined with parchment paper and lightly spray them with cooking spray.
10
Bake for 20–25 minutes, or until golden and crisp.
11
If preparing the optional sauce, blend the avocado, Greek yogurt, cilantro, garlic powder, onion powder, salt, and pepper until smooth.
12
Serve and enjoy the empanadas; serve them with the optional sauce if desired.

Notes

The sauce is optional, and no quantities are specified. The text mentions 3/4 cup of shredded cheese and also indicates 1 oz per empanada; the total quantity listed has been retained. The cooking method and time for the sweet potato are not specified. The title states approximately 225 kcal and 16 g of protein per empanada.