Sweet Potato Empanadas with Cinnamon Syrup

Sweet Potato Empanadas with Cinnamon Syrup

Delightful Mexican-inspired dessert empanadas with a luscious sweet potato and cinnamon syrup filling encased in tender, flaky gluten-free pastry. These plant-based treats feature warm spices like Ceylon cinnamon and anise, creating a comforting sweet ending to any meal.

Ingredients
[ ] 2 1/2 cups Water
[ ] 2 Ceylon cinnamon sticks (2 inches long)
[ ] 1 1/2 tsp Anise seed
[ ] 1 1/2 cups Sugar (granulated)
[ ] 6 lb Sweet potato (peeled, cut into large dice – about two large ones)
[ ] 6 oz All-Purpose gluten-free flour
[ ] 2 1/2 tsp Baking powder
[ ] 2/3 cup Melted refined coconut oil
[ ] 1/4 cup Sugar
[ ] 1 tbsp Ground cinnamon
[ ] 1 1/3 cup Sweet Potato Syrup (from the filling preparation)
[ ] 2 tbsp Almond milk
[ ] 1 tbsp Maple syrup

Instructions
[ ] 1. In a large saucepan, combine 2½ cups water, the Ceylon cinnamon sticks, anise seeds, and 1½ cups granulated sugar. Bring to the boil over a medium-high heat, stirring to dissolve the sugar.
[ ] 2. Add the diced sweet potatoes to the boiling syrup. Reduce the heat to medium and simmer for 25–30 minutes until the sweet potatoes are very tender and the liquid has reduced to a thick syrup.
[ ] 3. Remove from the heat. Using a slotted spoon, transfer the sweet potatoes to a bowl and reserve 1⅓ cups of the syrup separately.
[ ] 4. Mash the sweet potatoes until smooth, then allow both the mashed sweet potatoes and reserved syrup to cool completely.
[ ] 5. In a large mixing bowl, whisk together the gluten-free flour and baking powder.
[ ] 6. In a small bowl, combine the melted coconut oil with ¼ cup sugar and mix well.
[ ] 7. Pour the coconut oil mixture into the flour and mix with a fork until crumbly. Gradually add the 1⅓ cups reserved sweet potato syrup, mixing until a soft dough forms. If the dough is too dry, add water one tablespoon at a time.
[ ] 8. Knead the dough gently for 1–2 minutes until smooth.
[ ] 9. Preheat the oven to 180°C (350°F) and line two baking trays with baking parchment.
[ ] 10. Divide the dough into 12 equal portions. On a lightly floured surface, roll each portion into a circle about 12–13 cm in diameter and 3–4 mm thick.
[ ] 11. In a small bowl, mix the ground cinnamon into the mashed sweet potato filling.
[ ] 12. Place 2–3 tablespoons of the cinnamon sweet potato filling in the centre of each dough circle, leaving a clear border around the edges.
[ ] 13. Fold each circle over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
[ ] 14. Arrange the empanadas on the prepared baking trays.
[ ] 15. In a small bowl, whisk together the almond milk and maple syrup, then brush the mixture over the top of each empanada.
[ ] 16. Bake for 20–25 minutes until the empanadas are lightly golden and firm to the touch.
[ ] 17. Remove from the oven and leave to cool on the baking trays for 5 minutes, then transfer to a wire rack.
[ ] 18. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

https://www.cuisinesavvy.com/recipe/sweet-potato-empanadas-with-cinnamon-syrup