Mashed Root Vegetable Pasteles with Pork Filling

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A modern take on Puerto Rican pasteles featuring creamy mashed sweet potatoes and yams wrapped around savory shredded pork, baked to golden perfection. This Puerto Rican-inspired one-pot recipe, ready in about 60 minutes, pairs Sweet potatoes, Yams, Pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cubed Sweet potatoes
• 1 large, peeled and cubed Yams
• 1 lb, cooked and shredded Pork shoulder
• 1/2 medium, finely chopped Onion
• 1/4 cup, finely chopped Green bell pepper
• 2 cloves, minced Garlic
• 1/2 tsp Cumin
• 1/4 cup Chicken broth
• 1 cup Masa harina
• 1/2 cup Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Boil the cubed sweet potatoes and yams in a pot of salted water for 20 minutes until very tender. Drain and mash until smooth, then set aside.
2. Step 2: In a skillet over medium heat, cook the chopped onion, green bell pepper, and minced garlic in 1 tbsp of oil for 5 minutes until softened. Add the shredded pork, cumin, salt, and black pepper, then stir in 1/4 cup chicken broth. Cook for 5 minutes until heated through and the broth has reduced.
3. Step 3: In a bowl, mix the mashed sweet potatoes and yams with the pork filling until combined.
4. Step 4: Divide the masa harina dough (made by mixing masa harina with 1/2 cup water) into 8 equal portions and flatten each into a 6-inch circle on a lightly floured surface. Place about 1/4 cup of the filling in the center of each circle, then fold the dough over to form a half-moon shape, sealing the edges.
5. Step 5: Place the folded pasteles seam-side down on a parchment-lined baking sheet. Bake at 375°F for 20 minutes until golden and crispy.