Cook & Serve: Deep fry until golden brown and crisp, about 3-4 minutes per side. Transfer into a tupperware lined with parchment paper to prevent the empanadas sticking to each other. . I measured 1 cup flour and 1 cup finely mashed sweet potato. Add the bell pepper and corn and cook until tender, about 5 minutes. Repeat for the remaining dough. Should make about 8 small or 4 large empanadas. To make this pie, mix equal parts mashed steamed purple sweet potato (works with other sweet potatoes as well) and whole wheat pastry flour (you can use oat flour to make this gluten free). Once done, transfer to a wire rack and strain any excess grease from the empanadas. Then add some flavor, add 1/4 tsp adobo seasoning, 1/2 tsp oregano, and a pinch of salt. I couldn’t find them anywhere. I searched for these purple beauties every where for weeks and even took trips to every grocery store within a 10 mile radius of my home to look for them. And that is how these purple sweet potato gnocchi came to be. Add the sweet potato and sauté until just starting to get golden.

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