Sweet Potato Empanadas

Sweet Potato Empanadas

 


Raisins, pecans and sweet potatoes fill these tasty treats.
INGREDIENTS
2 medium sweet potatoes
1 cup chopped pecans
1 cup California raisins
3 tablespoons chopped green onions
1/4 cup sugar
Pinch ground cinnamon
4 Pillsbury prepared pie crusts
2 eggs, lightly beaten
PROCEDURE
Preheat oven to 350°F. Wash and dry sweet potatoes; arrange on baking sheet, poke with fork and bake at 350°F for 40 minutes or until soft. Cool. Cut potatoes in half and remove pulp to mixing bowl. Stir in pecans, raisins, green onions, sugar and cinnamon; mix well.
Cut each pie crust in half and flatten. Divide sweet potato mixture and spoon into center of each half. Then, fold dough over and pinch ends together. Brush with beaten egg and bake at 350°F for 25 minutes or until golden.