Sweet Potato and Avocado Empanadas
Category: Entree
Servings: 9 servings
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Ingredients: 
- 2 ripe avocados, diced and lightly smashed with fork
- 1 1/2 cups diced sweet potato
- 1/4 cup finely chopped white onion
- 1/4 cup olive oil
- 1/2 tsp. salt
For cream sauce - 1 poblano pepper
- 1 Tbsp. sweetened butter
- 1/4 cup finely diced onion
- 1 (17.3 oz) package of puff pastry dough (two sheets)
- 1 egg, mixed well with a little water
For empanada filling - 1/2 cup chopped cilantro
- 2 small garlic cloves, minced
- 1 small garlic cloves, minced
- 2 cups heavy cream
Instructions:
- 1. 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. - 2. 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. - 3. Method
Preheat oven to 425 degrees 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.
A flaky crust, sweet potatoes and smooth Hass Avocados make this appetizer the season's must taste.
