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Sweetpotato and Black Bean Empanadas

This recipe can be found at El Restaurante.

Created exclusively for the North Carolina SweetPotato Commission by Savorez Mexican  Restaurant, Wilmington, NC

Makes 8 servings

The Empanada Dough:

3 c. all-purpose flour

1 t. salt

1 stick cold butter, cut into small cubes

¾ to 1 c. cold water

Stir together flour and salt in a large bowl. Scatter the butter over the flour. Use a pastry cutter to cut the butter into the flour until butter is incorporated and mixture resembles cornmeal. Using a fork, stir in just enough water until the dough comes together. Knead 5 to 6 times, being careful not to overmix. Wrap dough in plastic wrap and refrigerate.

The Filling:

4 lbs. sweetpotatoes, peeled, diced, and roasted

2 oz. coconut oil

2 yellow onions, peeled and diced

4 cloves garlic, minced

6 c. black beans, cooked and drained

1 T. mild chili powder

½ T. ground cumin

2 t. salt

Place all ingredients in a large bowl and toss together.

To Finish the Empanadas:

1 egg

1 T. water

To Prepare the Empanadas:

Preheat oven to 400° F. Line 2 large baking sheets with parchment paper. Lightly flour a work surface. Roll out half of the dough to ¼ inch thick. Cut out 4-5-inch rounds, larger if you’d like. Place about 2 tablespoons of the filling at the center of each round. Fold the dough over to encase the filling, making a half moon shape. Use the tines of a fork to seal the edges. Empanadas may be frozen at this point.

When ready to bake: Arrange empanadas on baking sheets. Whisk together egg and water and brush empanadas with egg mixture. Bake empanadas one pan at a time (refrigerate the other pan until time to bake) until golden brown, about 30 minutes. (Savorez chefs deep-fry empanadas served at the restaurant, but this baked version is easier.)


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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