Dessert: Mexico – Durango, Northern Mexico – Empanadas de Camote (Sweet Potato Empanadas)

Serving Size: 12

Approximate Time

Prep 1 hr 10 min

Cook 14 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) lard or vegetable shortening, chilled
- 2 tbsp (28 g) unsalted butter, chilled
- 6-8 tbsp (90-120 ml) ice water, as needed
- 1 large egg (for egg wash)
- 2 lb (900 g) camote / sweet potatoes, peeled and cut into 1- to 2-inch pieces
- 6 oz (170 g) piloncillo, grated (or 3/4 cup / 150 g packed dark brown sugar)
- 4 tbsp (56 g) unsalted butter
- 1 tsp (2 g) ground cinnamon, plus 1 tsp (2 g) more for dusting
- 1 tsp (5 ml) pure vanilla extract
- Pinch of salt
- 2 tbsp (30 ml) milk or evaporated milk, optional (to adjust filling texture)
- Zest of 1 orange (optional, about 1 tsp / 2 g)
- Vegetable oil for frying, about 4 cups (1 L) or enough for 1–2 in / 2.5–5 cm depth
- 1/3 cup (67 g) granulated sugar + 1 tsp (2 g) ground cinnamon, mixed for coating

Instructions

Short Description:
Small turnover pastries filled with a sweet, spiced camote (sweet potato) purée, fried until golden and rolled in cinnamon sugar for a warm, comforting Northern Mexican dessert.

Regional Notes:
This Durango version uses a sweetened camote filling flavored with cinnamon and vanilla and often sweetened with piloncillo (unrefined cane sugar) for a deep, molasses-like note. The filling is cooked down to a thick, spreadable paste and enclosed in a slightly sweet, tender dough before frying—distinct from other regional empanadas that may use fruit fillings or different sweeteners.

1. Cook the camote: Place sweet potato pieces in a large pot, cover with water, bring to a boil and simmer until very tender, about 15–20 minutes. Drain well.
2. Mash and reduce: Mash the drained sweet potatoes until smooth. In a medium saucepan over medium heat, melt 4 tbsp (56 g) butter, add the mashed camote, grated piloncillo (or brown sugar), 1 tsp (2 g) cinnamon, orange zest (if using), and a pinch of salt. Cook, stirring, until the mixture thickens and most liquid evaporates, 6–8 minutes. Stir in vanilla and, if needed, 2 tbsp (30 ml) milk to reach a spreadable paste. Remove from heat and cool completely.
3. Make the dough: In a large bowl whisk together 3 cups (360 g) flour, 1/4 cup (50 g) sugar, 1 tsp (5 g) baking powder, and 1/2 tsp (3 g) salt. Cut in chilled lard and 2 tbsp (28 g) butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
4. Bring dough together: Sprinkle 6 tbsp (90 ml) ice water over the flour mixture and gently mix with a fork until it just comes together; add up to 2 tbsp (30 ml) more water if dry. Form into a disk, wrap in plastic, and chill at least 30 minutes.
5. Roll and cut rounds: On a lightly floured surface, roll dough to about 1/8–1/4 in (3–6 mm) thickness. Cut 4–5 in (10–12 cm) rounds (about 12 rounds). Re-roll scraps as needed.
6. Fill and seal: Place about 1 1/2 to 2 tbsp (22–30 g) cooled camote filling in the center of each round. Brush edges with beaten egg, fold over to form a half-moon, and press edges to seal. Crimp edges with a fork to ensure they are well sealed.
7. Heat oil: In a wide skillet or pot, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and browns slowly, oil is ready.
8. Fry empanadas: Fry empanadas in batches, 2–3 minutes per side, until puffed and deep golden brown. Do not overcrowd the pan. Use a slotted spoon to transfer to paper towels to drain.
9. Coat in cinnamon-sugar: While still warm, roll or sprinkle empanadas with the cinnamon-sugar mixture (1/3 cup / 67 g sugar + 1 tsp / 2 g cinnamon).
10. Serve: Let cool slightly; serve warm or at room temperature. Empanadas keep well for 1–2 days in an airtight container and can be gently reheated.