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

Serving Size: 12

Approximate Time

Prep 40 min

Cook 5 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/2 cup (115 g) lard or vegetable shortening, cold, cut into pieces
- 1 large egg (approx. 50 g)
- 4–6 tbsp (60–90 ml) ice water, as needed
- 2 medium camotes (sweet potatoes), about 1 lb (450 g) peeled and cut into chunks
- 1/2 cup (100 g) piloncillo, grated, or packed brown sugar
- 1 tsp (2.6 g) ground cinnamon, plus more for dusting
- 1/8 tsp (0.5 g) ground cloves (optional)
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- Zest of 1 orange (optional, about 1 tsp / 2 g)
- 2–3 tbsp (30–45 ml) milk, as needed to loosen filling
- Vegetable oil for frying, about 2–3 cups (480–720 ml)
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- 1/4 cup (50 g) granulated sugar mixed with 1 tsp (2.6 g) ground cinnamon for coating (or powdered sugar for dusting)

Instructions

Short Description:
Sweet fried empanadas filled with a cinnamon- and piloncillo-sweetened camote (sweet potato) paste, a classic dessert in Chihuahua that highlights local sweet potatoes and warm spices.

Regional Notes:
This Chihuahua version uses camote (sweet potato) sweetened with piloncillo (or brown sugar) and spiced with cinnamon, reflecting Northern Mexico's agricultural produce and preference for warm, simple fillings. Unlike some coastal or southern variants that use tropical fruits or pumpkin, these empanadas focus on the region's hearty root crop and are traditionally fried for a crisp, golden exterior.

1. Prepare the filling: Place camote chunks in a pot of salted water and simmer until very tender, 12–18 minutes. Drain well.
2. Mash the hot camote with butter, piloncillo (or brown sugar), 1 tsp ground cinnamon, ground cloves (if using), vanilla, orange zest, and 2 tbsp milk. Adjust texture with remaining milk so mixture is a thick, spreadable paste. Taste and add more sugar or cinnamon if needed. Let cool completely (chill 20–30 minutes to firm).
3. Make the dough: In a large bowl whisk together flour, 1/4 cup sugar, and salt. Cut in cold lard or shortening with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
4. Add the egg and 4 tbsp ice water; mix gently and add additional water 1 tbsp at a time until dough holds together when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill at least 30 minutes.
5. On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thick. Use a 4–5 inch (10–12 cm) cutter to cut circles; reroll scraps as needed to make about 12 circles.
6. Assemble empanadas: Place about 1½–2 tbsp filling in center of each circle (do not overfill). Brush edges with egg wash, fold over to form a half-moon, and press edges to seal; crimp with a fork or fold edge decoratively. Chill assembled empanadas 10 minutes to firm seam.
7. Heat oil in a deep skillet or pot to 350°F (175°C). Fry empanadas in batches, turning once, until evenly golden brown, about 2–3 minutes per side. Do not overcrowd. Transfer to a paper-towel-lined tray to drain.
8. While still warm, toss or sprinkle empanadas with the cinnamon-sugar mixture or dust with powdered sugar. Alternatively, bake: brush with egg wash and bake at 400°F (200°C) for 18–22 minutes until golden, then finish with cinnamon sugar.
9. Serve warm or at room temperature. Empanadas keep 1–2 days at room temperature in an airtight container, or refrigerate and gently rewarm before serving.