• Sweet Potato & Black Bean "Empahabas"

      Servings 12Pieces
      Our take on the Empanada, a classic Latin-American savory turnover, is a great finger food for parties. You can prepare the filling up to a day in advance.


      Servings: Pieces

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      1. Preheat oven to 450F. Wash and prick sweet potatoes with a fork. Roast on a baking sheet for 45 minutes or until soft. When cool enough to handle remove skins and mash.
      2. Heat oil over medium/high. Saute onion and garlic until softened and beginning to brown, about 4 min.
      3. Combine sweet potatoes, onion mixture, black beans, salt, garam masala, Haba Haba, and cilantro to make filling. Taste and adjust seasonings if needed.
      4. Preheat oven to 425F. Roll out crust to 1/8 in thick and cut into 4 inch circles (a bowl or lid can be used as a cutter). Place about 1 ½ Tbsp of the filling in the center of each. Moisten outer edge of the circle with egg and fold into a semi-circle. Seal by crimping open edge with the tines of a fork. Repeat with remaining dough/filling.
      5. Place on a baking sheet and bake at 425 for 17-20 minutes until golden. Serve with sour cream for dipping or freeze for up to 3 months. Enjoy!
    • Haba Haba