Plantain and Sweet Potato Empanadas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy, golden empanadas filled with mashed plantains and sweet potatoes, offering a sweet-savory twist on traditional Puerto Rican pastries. This Puerto Rican-inspired chicken recipe (vegetarian), ready in about 40 minutes, pairs plantains, sweet potatoes, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 25 min Cook: 15 min Serves 8 Puerto Rican cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Mash 2 ripe plantains and 2 cooked sweet potatoes. Stir in 1 tsp cinnamon and 1/2 tsp salt.
  2. Step 2: In a bowl, mix 2 cups flour with a pinch of salt. Cut in 1/4 cup cold butter until crumbly. Add 2 beaten eggs and 1/2 cup milk. Mix until just combined.
  3. Step 3: Scoop 1/4 cup dough into a ball. Flatten into a disk, add 2 tbsp mashed plantain mixture, and fold into a half-moon shape. Seal edges with a fork.
  4. Step 4: Place empanadas on a baking sheet. Bake for 15-18 minutes until golden and crisp. Serve warm with a scoop of vanilla ice cream for contrast.

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