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sweet potato empanadas

Curry Sweet Potato Empanadas with Green Chutney

These curried sweet potato empanadas are one of my all time favorite snacks! They're sweet, spicy and super crunchy even though they're baked and not deep fried! And when you plunge them into my favorite mint and green apple chutney, they become even more flavorful!
5 from 1 vote

Ingredients
  

For the Empanadas

  • 2 tablespoon olive oil
  • 2 shallots diced
  • 2 large sweet potatoes peeled and diced
  • ½ cup frozen sweet peas
  • 1 teaspoon yellow curry
  • 1.5 tablespoon brown sugar
  • salt
  • flaky salt
  • water
  • 1 egg white whisked
  • 1 pack frozen empanadas, thawed (such as goya)

For the Green Chutney

  • 2 cups fresh cilantro chopped
  • 1 cup fresh mint chopped
  • 4 garlic cloves chopped
  • 1 serrano pepper chopped
  • 1 green apple chopped
  • 1 1 inch nub ginger peeled and chopped
  • ¼ teaspoon cumin
  • ½ cup water
  • 2 pinches salt

Instructions
 

For the Empanadas

  • Preheat oven to 375F.
  • Add olive oil to a pan over medium heat. Then add shallots and a pinch of salt. Cook down for a few minutes until beginning to caramelize.
  • Add sweet potatoes and ½ cup of water, turn to medium-low and cover for 7-10 minutes or until sweet potatoes are tender. If you notice the potatoes are starting to stick, add another ¼ cup water and stir before covering it agin.
  • Add peas, yellow curry, brown sugar, salt and ½ cup of water and continue to cook for about 5 more minutes, stirring often.
  • Season with salt and set aside and allow to cool for 10 minutes.
  • Add about 2 tablespoon of the sweet potato mixture to each empanada shell. Dip your finger in water and rub it around the edge of the shell - this will help it stick together.
  • Press the empanada shell together with your fingers then use the back of a fork to crimp it closed. Repeat this for the front and back of the empanada.
  • Repeat for all 10 empanada shells. If there’s any leftover sweet potato mixture, enjoy it as a little snack!
  • Line stuffed empanadas on a lined baking sheet then brush each one with the beaten egg white. Sprinkle with flaky salt and bake for about 30 minutes or until golden brown.
  • Remove from the oven and let sit for at least 5-10 minutes before enjoying.

For the Green Chutney

  • Add all ingredients to a blender and blend until smooth. Season with salt and a little sugar if too tart. Let rest for at least 30 minutes before serving.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!