Sweet Potato & Marshmallow Empanadas

Name: Sweet Potato & Marshmallow Empanadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 Empanadas
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 cup mini marshmallows; 1 tablespoon brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon butter, melted; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup butter, chilled and cubed; 1/4 cup cold water; 1 egg (for egg wash)

Highlighted under: Warm Desserts | Comfort Baking

I absolutely love these Sweet Potato & Marshmallow Empanadas! They combine the earthy sweetness of roasted sweet potatoes with the gooey delight of melted marshmallows, creating a treat that’s perfect for any time of year. As soon as you take a bite, the warm, comforting flavors envelop you. I prefer to serve them fresh out of the oven, where the crispy pastry contrasts beautifully with the creamy filling. It’s honestly hard to resist going back for seconds, or even thirds! You’ll find that they are not just delicious, but incredibly fun to make, too.

Created by

The Cheftobycooks Team

Last updated on 2026-03-09T23:30:33.007Z

These Sweet Potato & Marshmallow Empanadas have become one of my favorite go-to treats! It all started when I wanted to celebrate the sweetness of fall in a new way. I discovered that combining roasted sweet potatoes with mini marshmallows creates an incredible filling that’s both sweet and satisfying. The secret is to let the sweet potatoes cool slightly before mixing in the marshmallows to maintain their shape and give a delightful chewiness.

What makes this recipe truly special is the dough. I use a homemade empanada dough that turns out incredibly flaky and pairs perfectly with the sweet filling. After some trial and error, I found that chilling the dough before rolling helps to keep it tender and easy to work with. Trust me, this is a scrumptious treat that you’ll want to share!

Why You Will Love This Recipe

Delicious combination of sweet potatoes and marshmallows
Flaky, buttery pastry that contrasts beautifully with the filling
Great for parties or as a unique dessert option

Understanding the Dough

The dough for your empanadas is key to achieving that flaky, buttery texture that contrasts beautifully with the sweet filling. Ensuring your butter is chilled is crucial; warm butter can lead to a greasy dough. I recommend using a pastry cutter or two forks to mix in the butter until the mixture resembles coarse crumbs. Don’t overwork the dough—just combine until it holds together, which helps maintain its flakiness.

Chilling the dough for at least 30 minutes is essential. This step not only allows the gluten to relax, preventing a tough pastry, but it also helps the butter solidify again, ensuring your dough stays cold while you roll it out. If you find the dough becomes too soft while rolling, simply pop it back in the fridge for a few minutes to make it easier to work with.

Perfecting the Filling

The combination of sweet potatoes and marshmallows creates a unique flavor profile, but the proportions matter. Too few marshmallows can lead to a dry filling. Aim for a balance where the marshmallows melt beautifully, providing a gooey texture that complements the mashed sweet potatoes. If you're looking for a toasted flavor, consider adding a splash of vanilla extract to the filling for an additional depth of flavor.

For added texture, you can also mix in some crushed nuts, such as pecans or walnuts, which provide a delightful crunch. Just chop them finely and fold them into the filling mixture to combine. This not only enhances the flavor but also gives your empanadas a bit of character that sets them apart.

Ingredients

Gather the following ingredients to make your Sweet Potato & Marshmallow Empanadas:

For the Empanada Filling

2 medium sweet potatoes, peeled and cubed
1 cup mini marshmallows
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

For the Empanada Dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, chilled and cubed
1/4 cup cold water
1 egg (for egg wash)

Once you have all your ingredients, you’re ready to begin!

Instructions

Follow these steps to create your Sweet Potato & Marshmallow Empanadas:

Prepare the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a little olive oil, salt, and pepper, and roast them on a baking sheet for about 20 minutes, or until tender.

Make the Dough

In a bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in the cold water, mixing until the dough comes together. Wrap it in plastic wrap and chill for 30 minutes.

Make the Filling

Once the sweet potatoes have cooled slightly, mash them in a bowl. Stir in the mini marshmallows, brown sugar, cinnamon, and melted butter until well combined.

Assemble the Empanadas

Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, crimping the edges to seal.

Bake the Empanadas

Preheat the oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg for a golden finish. Bake for 20 minutes, or until golden brown.

Enjoy your delicious homemade Sweet Potato & Marshmallow Empanadas!

Pro Tips

For an extra touch, dust the empanadas with powdered sugar before serving, or drizzle with caramel sauce for an indulgent treat.

Storage and Make-Ahead Tips

You can prepare the filling ahead of time by storing it in an airtight container in the refrigerator for up to two days. This allows the flavors to meld even more. When you're ready to assemble your empanadas, just allow the filling to come to room temperature before proceeding. This will help it spread more easily without cooling the dough excessively.

For longer storage, consider assembling the empanadas but not baking them right away. You can freeze them on a baking sheet until solid, then transfer them to a freezer bag. When you're ready to bake, there’s no need to thaw; just add 5–10 minutes to the baking time, keeping an eye out for that golden-brown finish.

Serving Suggestions

These empanadas are delicious on their own, but you can elevate their presentation by pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A drizzle of caramel sauce over the top adds a beautiful finish and extra sweetness that complements the flavors inside.

For a fun twist, try serving the empanadas with a side of cinnamon sugar for dipping, enhancing their sweetness with a little extra spice. You can also garnish with a sprinkle of toasted coconut for a tropical flair that works beautifully with the sweet potato and marshmallow combination.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, you can use regular potatoes, but sweet potatoes enhance the flavor.

→ How can I store the empanadas?

Store baked empanadas in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the empanadas?

Yes! Assemble them and freeze before baking. Bake from frozen, adding a few extra minutes to the cooking time.

→ What can I serve with these empanadas?

They’re great alone or could be served with a side of ice cream or whipped cream.