Sweet Potato Empanadas with Peanut Salsa
Ingredients
MAIN DISH
2 Lbs. sweetpotatoes, peeled, diced and steamed (or baked)
1 (4-oz.) can diced green chilies, drained
4 Tbs. unsalted butter, at room temperature
1 Tbs. brown sugar
1 Tbs. olive oil
1 onion, diced
3 cloves garlic, minced
2 cans (15-oz.) black beans, drained
1 pkg refrigerated pie crust (or 1 recipe dough for a 2-crust pie)
PEANUT SALSA
3 Tbs. olive oil1/4 C. minced onion
2 tsp. minced, seeded jalapeno
1 tomato, seeded, coarsely chopped
1/2 C. crunchy peanut butter
4 Tbs. water, as necessary
Empanadas Directions
Preheat oven to 425 º
Let Pie crusts sit at room temperature for alt least 15 minutes (while you prepare filling)
In a large bow, mash sweet potatoes well. Stir in chilies, butter and brown sugar. Season to taste with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until onion softens. Add black beans and cook until heated through. Mash beans lightly with a fork, leaving some beans whole.
Set mixture aside for later use . Add water by spoonful if necessary to loosen.
Unroll pie crust dough onto a dry surface. Cut dough into 6 5-inch circles. Gather together dough scraps and lightly re-roll and cut out more circles.
Divide black bean and sweet potato filling evenly between dough circles, Fold dough in half-moon shapes and press down well arond the edges to seal. Crimp edges with tines of a fork.
Place pastries on a parchment-lined baking sheet and bake 15-18 minutes, or until lightly golden brown.
Salsa Directions
Heat oil in a skillet over medium heat and sauté onion 2-3 minutes. Add jalapeno and tomato.
Cook until tomato breaks down.
Add peanut butter and mix well to blend.
Remove from heat
Slowly add water while mixing to reach a pourable consistency
Season to taste with salt and pepper
Compliments of Felice Bogus, Raleigh, NC.