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| Sweet potatoes soufflé |
Sweetened with almond milk and brown sugar, cinnamon and a pinch of nutmeg. Penelahpes secret ingredient of love. Goya empanadas shells with annatto for coloring. A spoonful in the center..if filling comes out the side , just take some out.
Two choices to cook.: 1. Bake them and brush with egg wash before putting them in the oven or fry in hot veggie oil until dough is cooked thoroughly . trial and error... Return to hot oil if need be.
Dust with cinnamon and sugar of your choosing: brown, turbinado, white sugar and yes powered sugar may make n appearance. When your sweet potato empanadas are finished.
Ice cream is the perfect guest to this mini meal. My children waited for no such garnish or ice cream, as they bit in and steam left the treat and their mouths... They just jump around blowing vigorously so the next bite would not be delayed.
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| First, make sure the Goya shells are defrosted. Add mixture into shell. |
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| Fold the shell with mixture in it. |
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| Fold the edges over and repeat. |
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| Prepare a good amount to begin frying. |
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| Now, just wait for them to turn golden brown, then they're ready to cool off and start the next batch. |
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