Plantain and Sweet Potato Empanadas
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 (vegetarian) ready in about 40 minutes pairs ripe plantains, medium 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.
Ingredients
- 2 ripe plantains
- 2 medium sweet potatoes
- 2 cups flour
- 2 eggs
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Plantain and Sweet Potato Empanadas take to make?
Total time is about 40 minutes (25 min prep + 15 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 Plantain and Sweet Potato Empanadas?
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 ripe plantains from drying out.
Can I substitute ingredients in Plantain and Sweet Potato Empanadas?
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 Plantain and Sweet Potato Empanadas 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.
Is Plantain and Sweet Potato Empanadas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
