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Sweet-potato, chorizo, and goat-cheese empanadas

Ellise Pierce / The Cowboy Chef
Paris, France

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed in ½-inch pieces
  • 1 pound Mexican chorizo, cooked and crumbled
  • 1 large onion, ¼-inch dice
  • 1–2 teaspoons chipotle chile powder
  • 4 ounces goat cheese
  • Sea salt
  • Olive oil

Directions

Preheat oven to 400 degrees.

Toss sweet potatoes in large bowl with chipotle powder, sea salt, and olive oil. Spread out on 1 or 2 cookie sheets and slide into the oven for approximately 30–45 minutes, making sure to turn potatoes over about halfway through.

Let sweet potatoes cool, then mix with the chorizo crumbles in a bowl.

Put a bit of the sweet potato/chorizo mixture onto the empanada dough, then add a bit of goat cheese on top of that.

• Read and watch: Empanada story and Cowgirl Chef video

More empanada recipes
• Empanada dough
• Chicken empanadas
• Spinach and mushroom empanadas

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