Sweet Potato and Avocado Empanadas

A flaky crust, sweet potatoes and smooth Hass Avocados make this appetizer the season's must taste.

Makes 2 hors d'oeuvre size empanadas per person

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

2 2 2ripe avocados, diced and lightly smashed with fork
1 ¹/₂ 1.5 1.5cups CUP_USVolumediced sweet potato
¹/₄ 0.25 0.25cup CUP_USVolumefinely chopped white onion
¹/₄ 0.25 0.25cup CUP_USVolumeolive oil
¹/₂ 0.5 0.5tsp. TEASPOON_USVolumesalt

For cream sauce
1 1 1poblano pepper
1 1 1Tbsp. TABLESPOON_USVolumeunsweetened butter
¹/₄ 0.25 0.25cup CUP_USVolumefinely diced onion
1 1 1(17.3 oz) package of puff pastry dough (two sheets)
1 1 1egg, mixed well with a little water

For empanada filling
¹/₂ 0.5 0.5cup CUP_USVolumechopped cilantro
2 2 2small garlic cloves, minced
1 1 1small garlic cloves, minced
2 2 2cups CUP_USVolumeheavy cream

Instructions

Make empanada filling
Cook sweet potatoes in a small saucepan of boiling water until just tender, about 2 minutes, drain and set aside. Sauté onion and garlic in oil in a large sauté pan over medium heat, until onion is softened, about 3 minutes. Stir in sweet potatoes. Salt to taste. Cool filling completely.
Poblano Cream Sauce
Roast poblano chile until completely charred on all sides. Place chile in paper bag and seal, let stand 10-20 minutes until skin peels off easily. Peel, seed and dice peppers. Melt butter in skillet over medium heat. Add poblano chile, onion and garlic. Sauté over medium heat for 2-3 minutes. Add heavy cream, bring to simmer and reduce liquid by half until sauce thickens. Season with salt and pepper. Cool.
Method
Preheat oven to 425°F. Roll out each puff pastry sheet on floured surface. Cut each into 9 squares. Place 1/2 heaping tablespoon filling in center of 18 squares. Add small amount of Poblano cream, cilantro and avocado, dividing equally. Brush edges of squares with beaten egg. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on baking sheet; brush with egg. Bake empanadas until golden brown, about 15 minutes. Serve warm.