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| One page from the article, featuring photos of my empanadas and bruschetta. |
In the article, which starts on page 226, you can find photos of my Chocolate Linzer Tart, BLT Bruschetta with Bacon Jam, arugula, and cherry tomatoes, and Sweet Potato Empanadas, which are based on a casserole recipe I concocted last Thanksgiving. The tart and bacon jam recipes are linked above, and here's the recipe for my sweet potato empanadas, which I thought were nice and Fall-ish. To make them even more appropriate for the coming season, one could add some chopped cooked turkey meat and perhaps a cranberry-based dipping sauce.
Sweet Potato Empanadas
2 large sweet potatoes
2 tablespoons diced onion*
olive oil
1/4 heavy cream
1 teaspoon chipotle powder
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1 tablespoon chopped scallion
2 slices of bacon, crumbled*
2 packages Goya empanada shells "discos"
1 egg
Scrub sweet potatoes and prick all over with a knife or fork. Place on microwave safe plate and microwave on high for 15 minutes until the potatoes are very soft. Remove from microwave and set aside to cool.
Sauté onion in olive oil until softened.
When potatoes are cool enough to handle, scoop flesh into a bowl. Add cream, chipotle, brown sugar, and cinnamon, stirring well to combine. Stir in scallions, cooked onion, and bacon. Refrigerate until ready to use.
Preheat oven to 350F. Remove discos from packaging. Place a scant tablespoon of sweet potato filling in the center of each. Fold ends over to form a half-moon, and crimp closed with the tines of a fork. Place empanadas on a nonstick cookie sheet.
Beat egg with a teaspoon of water and brush onto tops of pastries.
Bake for 25 minutes, or until golden brown. Makes 20.
* 2 tablespoons of bacon jam may be substituted for the onion and bacon
