Ingredients Weight Measure
Sweet potatoes 2-1/2 lbs.
Butter 2 oz.
Eggs 2 ea.
Half-and-half 1/8 cup
Garlic, granulated 1/4 tsp.
Salt to taste
TABASCO® brand Habanero Sauce 1/4 tsp.
Puff pastry dough, 4" rounds 48 ea.


  1. Bake sweet potatoes until completely tender.
  2. Cool slightly, remove skin and add remaining ingredients except puff pastry dough, mixing well.
  3. When completely cool, place 1 Tbsp. mixture into middle of puff dough round and fold over, crimping edges with a fork.
  4. Bake at 350°F until brown.

Yield: 48 empanadas