Sweet Potato Empanada (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Ingredients:
2 medium sweet potatoes |
1/2 cup goat cheese |
1/4 cup pecans, chopped |
3 tablespoons green onions, sliced |
pinch ground cinnamon |
24 wonton wrappers |
2 eggs, lightly beaten |
peanut oil, to fry |
1 cup mayonnaise |
3 tablespoons honey |
1/2 lemon, juiced |
1 tablespoon adobo sauce |
Directions:
1. Preheat oven to 350 degrees F.
2. Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.
3. Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.
4. Preheat deep-fryer to 375 degrees F.
5. Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly.
6. Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray.
7. For the sauce:
8. Mix all ingredients well together. Serve with empanadas.
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