Dessert: Mexico – Pacific Coast Mexico — Sinaloa – Empanadas de Camote (Sweet Potato Empanadas)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 6 min

Additional 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) camote / sweet potatoes, peeled and cut into chunks
- 1/2 cup (100 g) granulated sugar (for filling)
- 1/4 cup packed (50 g) piloncillo or dark brown sugar (for filling)
- 1 1/2 tsp (3 g) ground cinnamon, divided (1 tsp for filling, 1/2 tsp for dust)
- 2 tbsp (28 g) unsalted butter (for filling)
- 1 tsp (5 ml) vanilla extract (for filling)
- 1 tbsp (6 g) orange zest (zest of 1 orange)
- Pinch of salt (for filling)
- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (for dough)
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt (for dough)
- 8 tbsp (113 g) lard or chilled unsalted butter (use lard for a more traditional flavor)
- 1 large egg, approx. 50 g (for dough)
- 6 tbsp (90 ml) cold water, plus more if needed
- 1 large egg, approx. 50 g (for egg wash)
- 4 cups (1 L) vegetable oil or other neutral oil (for frying)
- 1/4 cup (50 g) granulated sugar + 1/2 tsp (1 g) ground cinnamon (mix for dusting; adjust to taste)

Instructions

Short Description:
Crisp, golden empanadas filled with a sweet, warmly spiced camote (sweet potato) mash, dusted in cinnamon sugar — a classic Sinaloan treat that highlights local sweet potatoes.

Regional Notes:
This Sinaloa variation centers on mashed camote (sweet potato), plentiful along the Pacific coast, sweetened with sugar and piloncillo and scented with cinnamon and orange zest for a coastal-Mexican profile. Unlike fruit or meat empanadas from other regions, these are a dessert focused on the creamy sweet-potato filling and often fried for a street-style finish.

1. Cook the camote: Put sweet potato chunks in a pot and cover with cold water. Bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well.
2. Make the filling: Mash the drained sweet potatoes until smooth. In a medium skillet over low heat, combine the mashed camote, 1/2 cup (100 g) granulated sugar, 1/4 cup packed (50 g) piloncillo (or brown sugar), 1 tsp (2 g) ground cinnamon, 2 tbsp (28 g) butter, 1 tsp (5 ml) vanilla, orange zest, and a pinch of salt. Cook, stirring, 3–5 minutes to meld flavors and reduce excess moisture. Taste and adjust sweetness. Remove from heat and let cool to room temperature.
3. Prepare the dough: In a large bowl whisk together 3 cups (360 g) flour, 1/4 cup (50 g) granulated sugar, 1 tsp (5 g) baking powder, and 1/2 tsp (3 g) salt. Cut in 8 tbsp (113 g) chilled lard or butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Finish the dough: Beat 1 large egg (approx. 50 g) with 6 tbsp (90 ml) cold water and add to the flour mixture. Stir until a shaggy dough forms, then knead briefly (about 10–20 seconds) to bring it together. Add a tablespoon more water if too dry. Shape into a disk, wrap, and refrigerate 20–30 minutes.
5. Roll and cut: On a lightly floured surface, roll dough to about 1/8 in (3 mm) thickness. Cut circles about 4–5 in (10–12 cm) diameter (you should get roughly 10–14 circles depending on size).
6. Fill and seal: Place about 1 1/2–2 tbsp (20–30 g) cooled filling in the center of each circle. Beat the remaining egg (approx. 50 g) with 1 tbsp (15 ml) water to make an egg wash. Brush the edge of each circle with egg wash, fold over to form a half-moon, and press edges to seal. Crimp with a fork or fold the edge decoratively.
7. Chill briefly: Arrange empanadas on a tray and refrigerate 10 minutes to help seal and firm the dough (this reduces oil splatter and helps keep shape).
8. Fry the empanadas: Heat oil in a deep skillet or heavy pot to 350°F (175°C). Fry empanadas in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Transfer to paper towels to drain.
9. Cinnamon-sugar finish: Mix 1/4 cup (50 g) granulated sugar with 1/2 tsp (1 g) ground cinnamon. While empanadas are still warm, toss or sprinkle them with the cinnamon sugar so it adheres.
10. Serve: Serve warm or at room temperature. Empanadas keep well for a day at room temperature or up to 3 days refrigerated (reheat briefly in a skillet or oven to refresh crispness).
(Alternate baking method: preheat oven to 375°F / 190°C, arrange egg-washed empanadas on a parchment-lined sheet, bake 18–22 minutes until golden, then dust with cinnamon sugar.)