Pumpkin and Sweet Potato Patties

I ended up with an extra batch of pumpkin in syrup from a previous post, in which I was testing if adding sweet potato would work with the recipe; it was really good, but two batches were too much for just my husband and me.  A traditional recipe for patties, from the state of Sonora in Northern Mexico, specifically calls for this sweet concoction as a filling; making a batch of these tasty parcels turned out to be a good way to give the extra fruit (and tuber) a new use.  The dough for these empanadas estilo Sonora is also somewhat unique, since it is spiced with cinnamon, and risen with yeast. The final result was a soft and fluffy pastry, with a good dose of wonderful fall scents and flavours.

Sonora Style Pumpkin and Sweet Potato Patties
Empanadas de calabaza y camote estilo Sonora

Printable recipe: Pumpkin in syrup

Printable recipe: Sonora Style Pumpkin and Sweet Potato Patties

Ingredients (yield: 12 patties)
For filling:
3 cups pumpkin and sweet potato in syrup
For dough:
1 envelope (8 g) instant dry yeast
½ cup milk; lukewarm (around 40°C, or 104°F)
3 cups flour
2 tbsp granulated sugar
1 tbsp ground cinnamon
½ cup butter; cut into small cubes and at room temperature
1 egg
For brushing:
¼ cup milk

Start with a batch of half pumpkin/half sweet potato in syrup, following the printable recipe above (or click here to visit my post):

sweet potato and pumpkin in syrup

Peel the pumpkin pieces and discard skin and any seeds, then mash with a fork, together with the sweet potato and syrup; reserve:

001 mash filling

002 mixing seed doughIn a small bowl, mix the lukewarm milk with 1 tablespoon of flour (from the 3 cups) and 1 teaspoon of sugar (from the 2 tablespoons), using a fork or an egg beater; sprinkle dry yeast on top, and mix in. Let it rest in a warm place for about 15 minutes until it rises to double its volume; it should start bubbling right away (photo right):

Meanwhile, in a large bowl, mix the rest of the flour and the rest of the sugar with the cinnamon, then add butter cubes (photo below, left); incorporate to achieve a grainy/sandy texture, then add egg (photo middle) and yeast mixture, which should have risen and look foamy (photo right):

Continue mixing, then knead lightly, until a soft ball may be formed (it took me about 10 minutes).  Pick the dough up, slightly grease the bowl with butter, and return dough to the bowl (photo below, left); cover with a clean cloth and let rest in a warm spot for about one hour, until it doubles in size (photo, right):

Prepare two baking sheets by lining with parchment paper; set aside.  Divide dough into halves, forming two logs; divide each log into six pieces:008 divide dough

Keep the twelve pieces of dough in the bowl, covered with the towel; working with one piece at a time, form a ball, then flatten on a floured surface, using a rolling pin, to form into a slightly elongated disk, approximately six inches long.  Scoop ¼ cup of the reserved filling onto one side of the disk; brush all around the edge with milk:

Fold in half along the shorter direction, to form the patty, pressing the edges together with fingers; puncture the top with a fork to let steam escape during baking:

012 fold seal and puncture

Place on baking sheet, and keep covered. Repeat procedure with the rest of the dough, placing six patties per baking sheet:

013 place on baking sheet

Set oven to 350°F (180°C). Let patties rest for 15 minutes, to rise just slightly, then brush them with milk:

014 brush with milk

Bake both trays in the pre-heated oven for 10 minutes, then switch the top tray to the bottom rack in the oven, and vice versa, also turning each tray around, so the side facing the front of the oven, now faces the back; continue baking for another 10 to 15 minutes, until all the patties are golden brown:

015 after 20 to 25 minutes at 350F

Remove onto cooling racks, then enjoy warm or at room temperature with a nice beverage, such as a mug of coffee from the pot (jarrito de café de olla):

017 empanadas and cafe de olla

The scent was so inviting, I could not repress the impulse of trying one before I remembered to take photos (a dingy “dozen” of eleven patties in the photo at the top of the post serves as a testimony.)  Once cool, they may be stored in the fridge for up to one week.  Of course, twelve patties were still too many for my husband and me, so I shared a few with a dear friend.

I am joining gracious hostess Mary @ Cactus Catz and her Tummy Tuesday, where anything and everything edible is welcome, including this week’s photos of mango-habanero infused vodka and Hawaiian pizza with jalapeño peppers!

And let’s party! I am bringing my patties to Fiesta Friday #249 with gracious hostess Angie @ Fiesta Friday. The co-hosts this week are Diann @ Of Goats and Greens (a blog I like and visit regularly) and Jenny @ Apply To Face Blog (easy methods, but beautiful results, like her Danish pastry dough and pinwheels, wow!)

I am sharing my recipe at What’s for Dinner? Sunday Link-Up # 288 with Helen @ The Lazy Gastronome.

21 thoughts on “Pumpkin and Sweet Potato Patties

  1. Still makes my mouth water!! Just yum! Thanks for sharing at the what’s for dinner party. I hope you’re enjoying your weekend.


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