February 11, 2011

Sweet Potato Empanadas

My new favorite dessert! This dessert is great for cold weather and is still figure friendly! They're fairly easy to make and you can prep the filling ahead of time. I think that they taste best when they are fresh out of the oven. These are fun to make when you're having a crowd over and need a dessert that you can eat without using a lot of points. These little puppies are only 2 WW points each! Enjoy!

Sweet Potato Empanadas

8 Reduced Fat Pillsbury Crescent Rolls
3 Tbsp All-Purpose Flour
1/2 Cup Cooked Sweet Potato
1 Tbsp Unpacked Brown Sugar
1/4 Cup Sugar
2 Tbsp Smart Balance Light Buttery Spread with Flax
2 oz Weight Watchers Reduced Fat Cream Cheese Spread
Splash of Lemon Juice

Combine sweet potato, brown sugar, splash of lemon juice, and cream cheese in a bowl and set aside.

In another bowl, mix together your regular sugar, cinnamon, and a little bit of salt if you like and set aside.

Preheat your oven to the temperature on the crescent roll can. (I think it's 375F)

Get out your baking pans (you'll probably need two) and line them with parchment paper or spray them with non stick spray.

For the dough, you'll want to start with a clean work surface like your counter. Sprinkle your 3 Tbsp of Flour on the counter so that you can place your dough on it to prevent sticking.

Take your crescent rolls out of the can. Divide the roll in half along the dotted line in the middle. Now, unroll one half of what you just divided. When unrolled it should look like a really long rectangle. Divide what you just unrolled in half along the dotted line in the middle of your rectangle. You should end up with two sets of dough. Take one set of triangles (2) and pinch the dough together along the dotted line so that you create one solid piece of dough. Now roll out that dough so that you get one big square. Cut the square into four equal pieces and place them on the pan you want to bake with. Repeat this process with the rest of your dough.

Once you're done prepping all the dough it's time to fill. You'll want to place about 1 Tblsp in the middle of each of your squares. Next you'll want to dip two of your fingers in a little bit of water and run them along two touching sides of your dough. This will be the bottom portion of your empanada. Now, grab the dry corner of your dough and fold it over to make a triangle. The water that you just placed on the bottom part of your empanada will help to create a seal so that your yummy filling doesn't ooze out during baking. Make sure you press your edges together really well so that your empanadas don't spring a leak!

Bake at temp listed above for about 10 minutes. It's best to check them every minute or so after that to see if they're done. You'll want to take the empanadas out when they are just starting to brown.

When there's just a few minutes left in the baking process go ahead and grab a dish and melt your butter.

Once out of the oven, brush the tops of each one with the melted butter then sprinkle with your sugar and cinnamon mixture and enjoy! Just be careful... they'll be piping hot!

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