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Empanadas Dulces

Yield 2 dozen turnovers


  • 2 cups cooked, mashed sweet potatoes
  • 1 (15 1/4-ounce) can crushed pineapple, drained
  • 1 1/4 cups plus 3 tablespoons sugar, divided
  • 1 teaspoon lemon rind
  • 1 teaspoon orange rind
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 5 to 6 tablespoons cold water
  • Additional sugar

How to Make It

  1. Combine sweet potatoes, pineapple, 1 1/4 cups sugar, lemon rind, orange rind, pumpkin pie spice, and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.

  2. Combine flour, remaining sugar, baking powder, and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Divide pastry into 24 portions. Roll each portion into a 4-inch circle on a lightly floured surface.

  3. Place 1 tablespoon sweet potato mixture in center of each pastry circle. Moisten edges of circle; fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal.

  4. Sprinkle 1/2 teaspoon sugar on each pastry. Place on lightly greased baking sheets. Bake at 400° for 15 minutes or until lightly browned.

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