These Air Fryer Sweet Potato Pie Empanadas blend creamy sweet potato filling with warm spices, wrapped in crispy dough. A delightful twist on air fryer recipes, they’re quick, easy dinner ideas that satisfy your sweet and savory cravings in one handheld treat.
Recipe Tips and Tricks
Use pre-made pie dough—saves time and ensures a flaky crust; thaw it slightly for easy handling. Mash sweet potatoes smooth—lumps can tear the dough. Seal edges tight—use a fork and a dab of water to prevent leaks. Don’t overcrowd the air fryer—cook in batches for even crispness. Brush with butter—adds golden shine and extra flavor fast.
Why You’ll Love This Recipe
Get ready to fall head over heels for a treat that’s as quick as it is downright delicious with these Air Fryer Sweet Potato Pie Empanadas—they’re a standout in air fryer recipes and a genius easy dinner ideas twist that’s about to become your new obsession for a sweet-savory mashup! This recipe is a cozy, handheld dream: creamy sweet potatoes spiced with cinnamon and nutmeg get tucked into flaky pie dough, then crisped up in the air fryer to golden perfection—all in less time than it takes to binge an episode of your favorite show, leaving you free to enjoy your night while they cook. It’s the ultimate fuss-free indulgence—just mix, stuff, and air fry, delivering empanadas with a crunchy outside and a warm, velvety filling that’s bursting with fall-inspired flavor, turning a simple sweet potato into a dinner-worthy delight without any hassle. Whether you’re craving a unique weeknight bite, pairing them with a light salad, or just want a fun twist on comfort food, this one’s a total winner—crisp, spiced, and guaranteed to make every bite a joyful, stress-free moment that keeps you grinning from start to finish!
Air Fryer Sweet Potato Pie Empanadas
Crispy empanadas stuffed with spiced sweet potato—air fryer fast.
Ingredients
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 package refrigerated pie dough (2 crusts)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Gear Up for Sweet Potato Magic: Alright, let’s dive into this cozy, crispy adventure—grab your air fryer, a cutting board, a fork, a mixing bowl, a spoon, and a rolling pin! These sweet potato pie empanadas are about to make your night sweet and simple. Picture that spiced, flaky goodness—let’s get started with a big, excited grin lighting up our faces!
- Cook the Sweet Potatoes Quick: Rinse your 2 medium sweet potatoes under cold water—stab them a few times with a fork, then microwave on high for 6-8 minutes until soft. Imagine that sweet, steamy flesh ready to mash—let them cool slightly, then peel and scoop into your mixing bowl with a happy hum!
- Mash the Filling with Love: Add 2 tbsp brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt to the sweet potatoes—mash it all together with a fork until smooth and spiced. Picture that creamy, warm filling coming to life—taste it, tweak the sweetness, and set it aside, buzzing with excitement!
- Prep the Pie Dough Easy: Unroll your package of pie dough onto a lightly floured cutting board—let it sit for 5 minutes to soften. Grab a round cutter or a 4-inch glass—cut out 8 circles, re-rolling scraps as needed. Imagine those flaky wrappers ready to hug that filling—stack them up with a grin!
- Fill the Empanadas with Joy: Spoon 1-2 tbsp of sweet potato filling onto the center of each dough circle—don’t overstuff, keep it cozy! Picture that spiced goodness nestling in—dab a little water around the edges with your finger to help them seal tight and stay delicious!
- Seal the Sweet Packets: Fold each circle in half over the filling—press the edges together gently, then crimp with a fork to lock in that sweet potato magic. Imagine those cute little pockets taking shape—give them a pat, knowing they’re ready for the air fryer crisp-up!
- Brush with Butter Bliss: Melt 1 tbsp unsalted butter in a small bowl—use a brush or spoon to coat the tops of each empanada lightly. Picture that golden shine coming—set them aside on your cutting board, dreaming of that crispy, buttery finish they’re about to get!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 350°F and let it preheat for 3 minutes while you admire your sweet creations. Imagine that hot air swirling around, turning them into crispy delights—open the basket and get ready to load them up with a bounce of excitement!
- Air Fry to Golden Perfection: Place 4 empanadas in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 350°F—hit start and check at 12 minutes, looking for that golden, crisp crust. Picture that flaky goodness—repeat with the next batch!
- Serve Up Your Sweet Treat: Pull those beauties out—inhale that spiced, buttery scent and let them cool for 5 minutes. Slice one open if you like, then serve warm, savoring every bite of that crispy shell and creamy filling! Pair with a salad or enjoy solo—dig in with a big, happy grin!
Notes
- Small potatoes—faster cooking, aim for 6-8 oz each to keep it under 30 minutes total!
- Seal tight—wet edges prevent leaks; press firmly with the fork for a perfect hold.
- Batch it—don’t stack in the air fryer; crispness needs space, so take the extra few minutes!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 178Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 145mgCarbohydrates 24gFiber 2gSugar 5gProtein 1g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Sweet potatoes are the star—2 medium (about 96g carbs, 400 kcal) bring natural sweetness and 4g fiber each, soft and nutrient-packed. Pie dough is the flaky wrapper—1 package (about 50g carbs, 33g fat, 563 kcal total) offers convenience and crisp texture. Brown sugar sweetens—2 tbsp (26g carbs, 108 kcal) adds depth, caramel-like. Cinnamon warms it up—1 tsp (negligible macros) gives cozy spice. Nutmeg adds earthiness—½ tsp (negligible macros) enhances the pie vibe. Butter enriches—1 tbsp (11g fat, 100 kcal) boosts flavor and browning. Salt balances—pinch (negligible macros) lifts the sweetness.
Variations and Substitutions
Swap sweet potatoes for pumpkin or butternut squash—1 cup mashed (80g carbs, 320 kcal), similar texture, slightly different sweetness. Use puff pastry instead of pie dough—1 sheet (60g carbs, 35g fat, 600 kcal), flakier and richer. Sub brown sugar with maple syrup or honey—2 tbsp (28g carbs, 120 kcal), liquid sweetness with a twist. Add vanilla extract—½ tsp (negligible macros), for extra warmth. Replace butter with coconut oil—1 tbsp (14g fat, 120 kcal), dairy-free and subtle coconut hint. Toss in pecans or raisins—2 tbsp (10g fat or 20g carbs), for crunch or chew. Use gluten-free pie dough—1 package (varies, ~50g carbs), for dietary needs.
Storage Options
Store in an airtight container in the fridge for up to 3 days—crust softens slightly; reheat to recrisp! Reheat in the air fryer at 350°F for 5-7 minutes, or microwave for 1 minute—add a brush of butter if dry. Freeze for up to 2 months—wrap individually, thaw overnight, and reheat in the air fryer; best fresh-filled.
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