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Sweet Potato Empanadas

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These Sweet Potato Empanadas are mouth-watering and comforting! They’re easy to make and packed with nutrition too!


Main image for Sweet Potato Empanadas


This sweet potato empanada recipe has a golden-brown crust that you’ll love!

And inside is a savory mix of sweet potatoes, black beans, and a hint of chili powder. It’s a flavor fiesta baby!

The sweet potatoes add a natural sweetness that balances the savory perfectly.

Plus those golden brown, crispy edges wrapped around a soft flavorful filling? The perfect texture contrast!

And it works as a snack, side, or even a light meal! Which means you can serve it whenever!

You can tweak the fillings based on what you have in your pantry too! Easily customizable!

This empanada recipe sweet potato is a hit at parties! Kids and adults can’t get enough of them!


All ingredients laid out on counter, ready to assemble


What Ingredients Are in Sweet Potato Empanadas?

A bit of filling in the center of each circle and you’re going to have the best empanadas!

Here’s the ingredients list:

  • Sweet potatoes: Roasted until tender.
  • Olive oil: For roasting the potatoes.
  • Chili powder, kosher salt, and black pepper: Seasonings!
  • Yellow onion: Sautéed until translucent.
  • Butter: For sautéing the onion.
  • Rotel and black beans: The heart of the filling!
  • Empanada dough: Can be store-bought or homemade dough. Try this Empanada Dough recipe or Flaky Buttery Crust.
  • Egg wash: For the golden-brown shine!

Pro Tips: 

  • Dice potatoes uniformly for even cooking.
  • Keep your dough chilled until ready to use. It’s easier to handle and has a flakier crust.
  • Rolling the empanada dough on a lightly floured surface will help it not stick.
  • Don’t forget to lightly flour the rolling pin too!
  • If you are in a pinch, you can use pie crust for your dough circles. 


Diced sweet potatoes on a baking sheet ready to roast


How to Make Sweet Potato Empanadas?

Empanadas with a sweet potato and black bean filling? Sign me up!

You can find more detailed instructions below on the printable recipe card.

But here’s what you need to know:

  1. Toss potatoes with olive oil and spices, then roast.
  2. Sauté onions In butter then mix with the roasted sweet potatoes, black beans, and Rotel.
  3. Spoon the filling onto dough rounds, fold, and seal with a bit of egg wash.
  4. Bake until a beautiful golden brown!

Pro Tips:

  • Don’t overfill the empanadas with the sweet potato mixture to avoid leaks!
  • Using the tines of a fork to crimp the edges adds a nice decorative touch.
  • Use a pastry brush to get the egg wash.
  • If you choose a different cooking method, just be sure your empanadas cook all the way.
  • The chili powder adds a medium heat. Increase or decrease it as much as you want.


butter and onions in a skillet, uncooked


How to Store Sweet Potato Empanadas?

Storing sweet potato empanadas is super easy! 

Once they’ve cooled down to room temperature, place them in an airtight container. 

Enjoy them in the next few days. So easy!


black beans, rotel and sweet potatoes added to cooked onions


Can You Freeze Sweet Potato Empanadas?

Absolutely you can freeze the sweet potato empanada recipes! 

Freeze them on a baking sheet first to keep them from sticking together.

I always recommend that! It makes it so much easier when you actually want to eat them!

Then transfer to a freezer bag. They’ll be your future self’s best surprise!


sweet potato mixture scooped up in a small cookie scoop


How Long Do Sweet Potato Empanadas Last?

As long as they’ve been kept in the fridge, you can enjoy black bean empanadas within 3-4 days. 

And if frozen, they have the best quality for about a month. 

Though you could eat them for up to three months frozen.


sweet potato mixture on empanada dough round


Can You Make Sweet Potato Empanadas Ahead of Time?

Yes you can make these Latin America empanadas ahead of time! And it’s a great idea! 

You can prep the filling or even assemble the empanadas a day ahead. 

Just bake them when you’re ready for a fresh, warm treat!

I don’t recommend going any more than a day before you need them though. 

After that I just don’t think they have the same quality.


uncooked empanadas rolled, filled and folded and ready to be baked


Are Sweet Potato Empanadas Vegan?

As written, these savory empanadas aren’t vegan. It’s got butter and an egg wash. So definitely not vegan.

However, it’s super easy to veganize! 

Swap the butter for your favorite plant-based alternative. 

And then use a dairy-free milk wash or a simple olive oil brush on the top of each empanada before baking. 

This way, everyone can enjoy these delightful treats! Whatever their dietary preferences.


4 empanadas laid out on cookie sheet baked and ready to enjoy.


Are Sweet Potato Empanadas Healthy?

Yes, this sweet potato empanadas recipe  are a very healthy addition to your diet! 

Sweet potatoes are a great source of fiber, vitamins, and minerals. Plus protein and more! 

You can feel super good about serving these!

Control the portion of the dough and use healthy cooking methods.

You can enjoy these empanadas with no guilt. 


empanada cut in half showing yummy filling inside


What to Serve with Sweet Potato Empanadas?

Sweet potato empanadas can go with a bunch of different dishes! 

Which means you can serve them in so may different ways!

Here are a few Simple Side Dishes you’ll love:


baked empanadas laid out on platter ready to serve


Savory fillings of sweet potatoes and black beans with the flaky crust of the empanada dough! These Sweet Potato Empanadas are packed with flavor! Enjoy!


Sweet Potato Empanadas

empanada cut in half showing yummy filling inside

Dive into making Sweet Potato Empanadas with this easy, delicious recipe! Perfect for snacks or gatherings, they'll definitely be a hit!

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes


  1. Preheat oven to 425*F
  2. Line a baking sheet with parchment paper
  3. Add sweet potatoes, olive oil, chili powder, salt and pepper. Mix until the sweet potatoes are evenly coated.
  4. Bake in the oven for 25 minutes.
  5. Mix the sweet potatoes, and return to the oven for another 10-15 minutes.
  6. Remove from oven and set aside.
  7. Lower the oven temperature to 375*F
  8. Add butter and onions to a skillet over medium heat.
  9. Cook onions until soft and translucent
  10. Turn off heat and add black beans, Rotel, and sweet potatoes. Mix all ingredients together.
  11. Add three Tablespoons of the mixture to each empanada, and fold empanadas so the filling does not spill.
  12. Add egg wash to tops of empanadas, and bake on a parchment lined baking sheet for 24-26 minutes, or until empanadas are golden brown.


  • Do not overfill empanadas! They will burst in the oven if overfilled.
  • I try to make sure each empanada as an even amount of ingredients in the filling.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 275mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 3g



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Erin | Dinners, Dishes and Desserts

Friday 29th of March 2024

It was really good! One of the best snack I've ever made!


Thursday 28th of March 2024

I sure love a good empanada - filling them with sweet potatoes is GENIUS!!!!!!!


Thursday 28th of March 2024

I love the combination of zesty spices and natural sweetness of this sweet potato filling. It's so delicious with the golden dough on the outside.

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