Sweet Potato and Chickpea Empanadas with Cilantro-Lime Crema
These crispy empanadas are filled with a flavorful mixture of sweet potatoes, chickpeas, and warm spices. A dollop of tangy cilantro-lime crema adds a refreshing touch that balances the richness of the filling.
Empanadas, those handheld pockets of dough filled with various savory or sweet ingredients, have a long and storied history that spans cultures and continents. From the empanadas of Spain and Portugal, brought to the Americas by colonizers, to the samosas of India, and the börek of Turkey, these turnovers have delighted palates for centuries. Our version of the empanada draws inspiration from the vibrant flavors of the Middle East. We combine the sweetness of roasted sweet potatoes with the nutty earthiness of chickpeas, and add a blend of cumin, paprika, salt, and pepper for a warm and savory filling. The empanadas are then baked until golden brown and crispy, and served with a cooling and tangy cilantro-lime crema, providing a delightful contrast to the richness of the filling.
Sweet Potato and Chickpea Empanadas with Cilantro-Lime Crema Sweet Potato and Chickpea Empanadas with Cilantro-Lime Crema Sweet Potato and Chickpea Empanadas with Cilantro-Lime Crema Sweet Potato and Chickpea Empanadas with Cilantro-Lime Crema
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • Sweet potatoes, peeled and cubed
  • Chickpeas, cooked
  • Onion, chopped
  • Garlic, minced
  • Cumin
  • Smoked paprika
  • Salt
  • Black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine the sweet potatoes, chickpeas, onion, garlic, cumin, smoked paprika, salt, and black pepper.
  3. Roll out the pastry dough on a lightly floured surface.
  4. Cut out circles of dough and place a spoonful of the filling in the center of each circle.
  5. Fold the dough over the filling and crimp the edges to seal.
  6. Place the empanadas on a baking sheet lined with parchment paper.
  7. Bake for 15-20 minutes, or until the empanadas are golden brown.
  8. While the empanadas are baking, make the cilantro-lime crema by combining sour cream, cilantro, lime juice, salt, and black pepper in a small bowl.
Why It Works
  • The combination of sweet potatoes and chickpeas creates a filling that is both satisfying and nutritious.
  • The warm spices of cumin and paprika add depth of flavor to the filling.
  • Baking the empanadas in a hot oven ensures a crispy exterior and a tender interior.
  • The cilantro-lime crema adds a refreshing and tangy element that complements the savory filling.