Sweet Potato Empanadas with Sweet Azuki Beans and Mochi

Sweet Potato Empanadas with Sweet Azuki Beans and Mochi

By julia Published: May 12, 2013

  • Yield: 18 empanadas

This is my version of a macrobiotic-inspired empanada, a little savory and a little sweet. Completely vegan and gluten-free!



  1. Peel sweet potato and cut into medium chunks.
  2. Place in a pot with water and a pinch of salt.
  3. Bring to a boil. Reduce heat, cover, and simmer until soft, about 20 minutes.
  4. Drain sweet potato and mash with a potato masher until smooth.
  5. Pre-heat oven to 400 degrees F.
  6. Mix flours, starches, guar gum, and salt in a large bowl. Mix in mashed sweet potato.
  7. Pour 1 tablespoon of the melted coconut oil over sweet potato and flour mixture. Stir until combined well.
  8. Knead for one minute until smooth and shiny.
  9. Flatten ball of dough slightly into large disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  10. After your dough has chilled, line baking sheet(s) with parchment paper.
  11. Lightly flour your work surface and rolling pin with rice flour.
  12. Roll out dough to ¼ inch in thickness and then cut out 3-inch circles using a pastry cutter.
  13. Place 2 teaspoons of filling on one half of each dough circle and brush water around perimeter.
  14. Fold over and crimp with fingers.
  15. Place empanadas one inch apart on the prepared baking sheet(s).
  16. Brush empanadas lightly with remaining coconut oil.
  17. Bake until lightly golden, about 20 – 25 minutes.