Miso-Glazed Sweet Potato and Black Bean Empanadas with Tamarind Crema
These empanadas offer a delightful fusion of sweet and savory, with a miso-glazed sweet potato and black bean filling encased in a flaky pastry. A tangy tamarind crema provides a refreshing contrast, making for a truly unique and satisfying dinner.
Prep Time
90 min
Difficulty
Medium
Servings
6
Calories
450 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45-60 minutes, or until tender. Let cool slightly, then scoop out the flesh into a large bowl.
~60 min - 2
While sweet potatoes are baking, drain and rinse black beans. Add them to the bowl with the sweet potato flesh.
~5 min - 3
In a small bowl, whisk together miso paste, maple syrup, rice vinegar, sesame oil, garlic powder, and smoked paprika to create the glaze.
~3 min - 4
Add the miso glaze to the sweet potato and black bean mixture. Mash everything together until well combined and slightly chunky. Season with salt and pepper to taste.
~5 min - 5
Place empanada discs on a clean surface. Spoon about 2-3 tablespoons of the sweet potato and black bean filling onto one half of each disc. Moisten the edges with water and fold the other half over to create a semicircle, pressing to seal. Crimp the edges with a fork.
~15 min - 6
Arrange empanadas on a baking sheet lined with parchment paper. Brush the tops with a little water or oil for a golden finish.
~2 min - 7
Bake for 20-25 minutes, or until golden brown and heated through.
~25 min - 8
While empanadas are baking, prepare the tamarind crema. In a small bowl, whisk together tamarind paste, plain yogurt, lime juice, and chopped cilantro. Season with salt and pepper.
~5 min - 9
Serve the hot empanadas with the tamarind crema for dipping.
Tips
- For extra flavor, you can add a pinch of cayenne pepper to the filling for a subtle kick.
- Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
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