Sweet Potato Empanado

Name: Sweet Potato Empanado
Yield: 4
Ingredients: For the filling; 1 kg of sweet potatoes; 4 tablespoons of butter; 1 cup of warmed milk; Salt and white pepper to taste; For the filling; 400g of shredded beef (you can use leftover roast); 1 chopped onion; 2 tablespoons of olive oil; For dusting; 1 tablespoon of grated Parmesan cheese; For brushing; 1 egg yolk

1
For the filling
2
1 kg of sweet potatoes
3
4 tablespoons of butter
4
1 cup of warmed milk
5
Salt and white pepper to taste
6
For the filling
7
400g of shredded beef (you can use leftover roast)
8
1 chopped onion
9
2 tablespoons of olive oil
10
For dusting
11
1 tablespoon of grated Parmesan cheese
12
For brushing
13
1 egg yolk

Ingredients

1
For the filling
2
1 kg of sweet potatoes
3
4 tablespoons of butter
4
1 cup of warmed milk
5
Salt and white pepper to taste
6
For the filling
7
400g of shredded beef (you can use leftover roast)
8
1 chopped onion
9
2 tablespoons of olive oil
10
For dusting
11
1 tablespoon of grated Parmesan cheese
12
For brushing
13
1 egg yolk

Directions

1
Cook the sweet potatoes in boiling water until they're very tender
2
Drain, remove the skin, and while still warm, mash with a potato masher
3
Add the butter and milk, and mix well
4
Season to taste and reserve
5
Prepare the filling: cut the beef into thick slices and chop coarsely
6
Fry the onion in olive oil until it starts to caramelize
7
Add the beef and cook over low heat for about 10 minutes
8
Spread half of the mashed sweet potatoes onto a greased 20cm square baking dish
9
Lay the filling on top, then cover with the remaining mashed sweet potatoes
10
Smooth out with the back of a spoon
11
Brush with egg yolk and dust with Parmesan cheese
12
Bake in a hot oven (200°C) that's been preheated, until the surface starts to caramelize
13
Serve still warm
14
Serves 4.