Empanadas de Camote are our favorite Mexican pan dulce (pastry). After years of trying different doughs, from cream cheese and butter dough that was delicious but fell apart, to yeast dough that reminded us of Rio Grande valley empanadas, to pie dough, I hit the jackpot with modified scone dough! Easy to make and easy to use, light and tasty!
3 Tb granulated sugar
2 Tb brown sugar
2 cups all-purpose flour, plus extra to flour the board
1/2 tsp Kosher salt
1 Tb baking powder
2 large eggs
2/3 cup heavy cream
1 tsp vanilla extract
1 large yam, baked for an hour and 20 minutes until super soft, peeled and smashed
2 Tb brown sugar
1/4 tsp cinnamon
A couple of shakes pumpkin pie spice
A couple of shakes nutmeg
2 Tb heavy cream
A pinch of coarse demerara sugar to decorate
Preheat oven to 400′
Sift together dry ingredients in a medium large bowl, and whisk well to mix
Whisk together egg, cream and vanilla in a smaller bowl
Add egg mixture to dry mixture, reserving a tablespoon to brush on the empanadas.
Mix with large spoon, then with hands until all the flour is absorbed.
Form into 8 balls, then roll each ball in a circle. dough should be thin.
Mix the brown sugar, spices and cream together until smooth. Mash the yam into the sugar mixture and stir until well blended.
Scoop a ball of yam mixture into the dough circles
Fold dough over so there is about a 1/2 inch space between the the 2 sides.
Then fold bottom side up over the top
Crimp to seal using your thumb and forefinger.
Brush with reserved egg wash using a pastry brush or your finger. Sprinkle with demerara sugar.
Bake at 400′ for 20 minutes until golden brown