Mashed Root Vegetable Pasteles with Pork Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes pairs large, peeled and cubed Sweet potatoes, large, peeled and cubed Yams, cooked and shredded 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.

Prep: 40 min Cook: 20 min Serves 8 Puerto Rican cuisine 300 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Mashed Root Vegetable Pasteles with Pork Filling take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mashed Root Vegetable Pasteles with Pork Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, peeled and cubed yams from drying out.

Can I substitute ingredients in Mashed Root Vegetable Pasteles with Pork Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mashed Root Vegetable Pasteles with Pork Filling for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mashed Root Vegetable Pasteles with Pork Filling?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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