Early in the morning, the first thing that wakes you up is the smell of breakfast… Fresh juice, coffee and… Some delicious homemade empanadas! But if what wakes you up is the alarm before smelling a delicious breakfast, you will have to prepare it.
Breakfast is the most important meal of the day, even if it sounds like a cliché. The first hours of the day represent a key moment for the body in many aspects, for example, the body needs carbohydrates and proteins to start the day because otherwise the body takes from the muscles what it needs to metabolize.
It is also true that sometimes breakfasts become repetitive due to lack of time or creativity and that is where we come in, to offer you a world of possibilities and bring joy to the first meal of the day.
Then pay attention to this sweet potato empanadas with cheese recipe, a highly recommended version of the classic empanada since it is gluten-free empanadas, suitable for cliacos, in addition to being an exquisite snack.
Ingredients to make Sweet Potato and Cheese Empanadas:
- 2 sweet potatoes
- 1 cup of Cornstarch (125 grams)
- 1 egg
- 1 pinch of salt
How to make Sweet Potato Cheese Empanadas:
To cook the sweet potatoes, place them in a saucepan with enough water and bring to a boil. Remember not to overcook them or leave them raw, as this would harm the preparation of the homemade empanada dough. Ideally, monitor cooking until tender, checking by pricking the sweet potatoes with a fork. Wait approximately 20-30 minutes.
Tip: If the sweet potatoes are very large, cut them into four. This way they will cook faster.
Drain the sweet potatoes in a colander, removing all excess liquid and moisture. Sweet potatoes are known by many other names depending on the country, so if the name “sweet potato” sounds unfamiliar to you, you may know them as potato or sweet potato, sweet potato or sweet potato. Next, remove the skin from the sweet potatoes and mash until you get a puree. You can do it with the help of a fork or a puree raisin.
When you have it, create a kind of volcano with this sweet potato puree and pour the cornstarch together with the egg in the center. Knead until all the ingredients are fully integrated.
Cornstarch is a type of fine flour made with cornstarch, in principle this flour does not have gluten, but it is always better to check the manufacturer’s instructions to ensure that there is no cross-contamination or the like. Create several balls with the dough, each one will be an empanada. With this amount of ingredients it should be enough to prepare 3 large cheese empanadas.
To assemble the empanadas, cover the work table with plastic, place the ball in the center and flatten the dough until you achieve something similar to a circle.
Fill the Venezuelan empanadas with a good portion of cheese, placing it as seen in the photo, in the form of a row, and without touching the edges of the dough. Being very careful not to break the dough, close the cheese empanada. The plastic will help make the job easier. Then, bring the edges of the circle together to form a crescent.
Use a deep plate to cut the shape and then separate the plastic, remove the empanada and reserve the remaining dough to make the rest of the empanadas. In advance, prepare a pan with oil and let it heat for a while over medium heat. Very carefully place the cheese empanadas in the pan and fry on both sides for 5 minutes. You should see that it is golden and slightly crispy. Among the recipes with sweet potato, sweet potato or sweet potato, the sweet potato and cheese empanadas take pride of place. Its semi-sweet flavor causes a sensation among diners and I assure you that they will fly from the table.
