Sweet Potato & Poblano Empanadas

Baked sweet potato and poblano empanadas
These savory empanadas, with their roasted sweet potato, poblano and queso Oaxaca filling, are a take on a recipe that comes courtesy of baker Teresa Finney of Georgia's At Heart Panaderia. We love Teresa's creativity in incorporating masa in unexpected ways across all types of pastry. In this empanada dough, masa adds both a hint of corn flavor and color, boosted by the addition of paprika.

Feel free to swap the filling for anything that's not too liquidy: Teresa suggests picadillo (drained of its liquid), mushroom tinga, or refried pinto beans with queso Oaxaca.

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