Empanadas Decamote Conpina (Dessert Turnovers)

These dessert empanadas wrap a tropical filling of mashed sweet potato, crushed pineapple, and shredded coconut inside a rich cream cheese pastry that bakes up tender and flaky.

The cream cheese dough is the star here. Cream cheese and margarine blended into sifted flour creates a pastry that’s softer and more forgiving than a traditional pie crust. Chilling it before rolling is a must, or it gets sticky and impossible to cut clean circles.

The filling reads simple but delivers layered sweetness. Mashed sweet potato brings earthy, caramel-like sweetness while the crushed pineapple adds sharp, fruity tang. Coconut ties them together with a toasty, tropical thread. Drain that pineapple thoroughly or the moisture will make your pastry soggy from the inside out.

Pro Tips

• Chill the dough at least one hour. Cold dough rolls out cleanly and holds its shape when you cut the 3-inch circles.
• Don’t overfill. A heaping teaspoon sounds small, but these are 3-inch circles. Too much filling and they won’t seal, leaking sweet potato all over your baking sheet.
• Press edges with fork tines for a secure seal and the classic empanada look.
• Brush tops with egg wash before baking for a glossy, deep golden finish.

Variations

• Guava and cheese: Replace the sweet potato filling with guava paste and a sliver of cream cheese for a Cuban-style pastry.
• Spiced version: Add ¼ teaspoon each of cinnamon and nutmeg to the filling for warm, holiday-season flavor.