Sweet Potato & Marshmallow Empanadas

Name: Sweet Potato & Marshmallow Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 empanadas
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 teaspoon salt; 1/4 cup cold water; 1 cup roasted sweet potatoes, mashed; 1/2 cup mini marshmallows; 2 tablespoons brown sugar; 1 teaspoon cinnamon; 1 tablespoon vanilla extract

Highlighted under: Baking & Desserts

I love creating unique desserts that combine unexpected flavors, and Sweet Potato & Marshmallow Empanadas are a delightful addition to my repertoire. The creamy sweet potato filling paired with rich marshmallows wrapped in flaky dough is a match made in heaven. These empanadas are perfect for both casual gatherings and festive celebrations. Plus, they bring a touch of nostalgia with each bite! Let me guide you through this simple recipe that will surely impress your friends and family.

Created by

Emily

Last updated on 2026-03-04T18:45:24.138Z

After several trials, I finally perfected my recipe for Sweet Potato & Marshmallow Empanadas. By roasting the sweet potatoes instead of boiling them, I discovered that roasting enhances their natural sweetness and gives them a creamy texture. I also found that using mini marshmallows creates delightful pockets of gooey goodness that melt perfectly into the sweet potato filling.

I enjoy serving these empanadas warm, dusted with powdered sugar or a drizzle of caramel sauce. They not only look stunning on the plate but also bring a burst of flavor that keeps everyone coming back for seconds. It’s a seasonal treat that I can’t get enough of!

Why You'll Love These Empanadas
Unique blend of flavors with sweet potato and marshmallow
Flaky, buttery crust that complements the filling perfectly
Easily customizable with spices or toppings of your choice

Perfecting the Empanada Dough

The empanada dough is the foundation of this recipe, and getting it right is crucial for a beautifully flaky texture. Start by ensuring your butter is cold, as this helps create that desirable crumbly texture. When cutting the butter into the flour, use a pastry cutter or your hands to work quickly and avoid warming the butter. You want to achieve a texture similar to coarse sand, with small pea-sized lumps of butter visible throughout the flour.

Chilling the dough for at least 30 minutes not only firms it up but also relaxes the gluten. This step is vital because it allows for easier rolling and prevents the dough from shrinking during baking. If you’re short on time, I suggest using a quick chill method: place the wrapped dough in the freezer for about 15 minutes instead of refrigerating.

Techniques for a Flavorful Filling

The rich flavor profile of the filling comes from using well-roasted sweet potatoes. Roasting concentrates the sweetness, so be sure to roast until they are tender and slightly caramelized, which takes about 25-30 minutes at 400°F (200°C). If you're short on time, you can microwave the sweet potatoes until tender, but the flavor won't be as deep or complex.

When mixing the filling, make sure the sweet potatoes are completely cooled before adding the mini marshmallows and other ingredients. This helps prevent the marshmallows from melting too early, which could lead to a filling that’s too runny. Stir gently to keep the marshmallows intact for delightful bursts of sweetness in every bite.

Baking for the Perfect Finish

Achieving that golden-brown crust is all about proper baking techniques. Make sure to preheat your oven to the recommended temperature before placing in the empanadas. For an added touch, brush the tops with an egg wash made of one egg and a tablespoon of water to promote browning and give them a glossy finish. You'll know they are done when the edges turn golden and the filling is warmed through.

After baking, allow the empanadas to cool slightly on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling period helps the filling set a bit, making them easier to handle and enhancing the flavors as they meld together. Serve warm for the best texture and flavor experience.

Ingredients

Gather the following ingredients to create your delightful empanadas:

For the Empanada Dough

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 teaspoon salt
1/4 cup cold water

For the Filling

1 cup roasted sweet potatoes, mashed
1/2 cup mini marshmallows
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon vanilla extract

Once you have all your ingredients ready, you can start preparing your empanadas!

Instructions

Follow these steps to create the Sweet Potato & Marshmallow Empanadas:

Make the Dough

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

Prepare the Filling

In a medium bowl, combine the mashed sweet potatoes, mini marshmallows, brown sugar, cinnamon, and vanilla extract. Stir until well mixed.

Assemble the Empanadas

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling in the center of each circle, fold in half, and press the edges to seal.

Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Serve warm.

Enjoy your homemade empanadas with a sprinkle of powdered sugar or a drizzle of your favorite sauce!

Pro Tips

For an extra twist, try adding a pinch of nutmeg or ginger to the sweet potato filling for added warmth and flavor.

Storage and Make-Ahead Tips

If you plan to make these empanadas ahead of time, you can easily prepare the filling and dough separately. Both can be stored in airtight containers in the refrigerator for up to 2 days. When ready to use, allow the dough to come to room temperature for easier rolling. If you have extra filling, consider using it as a topping for pancakes or adding it to muffins for a creative twist.

For longer-term storage, bake the empanadas and allow them to cool completely before freezing. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes until heated through and crispy.

Creative Variations to Explore

Feel free to experiment with spices in the filling to give a kick to your empanadas. Adding a pinch of nutmeg or cayenne can add depth to the sweetness of the sweet potatoes. You can also replace mini marshmallows with chocolate chips or crushed peppermint candies for a different flavor profile that pairs beautifully with the sweet potato filling.

If you're looking for a healthier version, try using whole wheat flour for the dough, or even gluten-free flour blends if needed. Additionally, you could substitute coconut sugar for brown sugar to create a lower glycemic option without sacrificing sweetness. Topping the baked empanadas with a light dusting of powdered sugar or a drizzle of caramel sauce can elevate their presentation and flavor as well.

Questions About Recipes

→ Can I use store-bought dough for these empanadas?

Absolutely, using store-bought dough can save time. Just make sure to choose a quality brand for the best results.

→ What can I substitute for sweet potatoes?

You can use pumpkin or butternut squash as a substitute if you prefer a different flavor.

→ How do I store leftover empanadas?

Store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for best texture.

→ Can I freeze these empanadas?

Yes, you can freeze unbaked empanadas. Just freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding extra time as needed.