These sweet potato ground beef empanadas combine a tender, homemade dough with a flavorful, spiced filling. They’re served with a bright, herb-packed green sauce that complements the savory beef and sweet potato perfectly. You can bake them in the oven or crisp them quickly in an air fryer—both methods produce delicious results.
Super Easy Ground Beef Empanadas
These empanadas are straightforward to prepare even if you haven’t made pastry at home before. The dough comes together quickly from pantry staples, and the filling is a simple mix of ground beef, diced sweet potato, aromatic spices, and fresh herbs. Once assembled, you can either bake them until golden or air-fry them for a faster, crisp result.
Why you’ll love it
- The filling balances savory ground beef with tender sweet potato and bright herbs.
- A vibrant green sauce adds acidity and freshness, making each bite pop.
- Make a batch ahead: these empanadas freeze well and reheat beautifully.
Featured Ingredients
- All-purpose flour: Use fresh all-purpose flour for a tender, flaky dough. Whole wheat flours will make a denser pastry.
- Sweet potatoes: Any color works—diced sweet potato adds texture, natural sweetness, and nutrition.
- Ground beef: Lean or regular ground beef provides rich, savory flavor to the filling.
- Spices: A simple spice mix—cumin, paprika, oregano, garlic powder, salt, and pepper—keeps the filling aromatic without being saucy.
- Green sauce: A quick herb sauce made with cilantro, parsley, mint, green onion, lemon or lime juice, a touch of yogurt or mayo, and olive oil brightens every bite.
Easy
Green sauce
This herb-forward green sauce is versatile: use it as a dip, a drizzle, or a spread inside the empanadas. It’s made in a food processor and keeps well in the fridge for several days.
Simple Instructions
Mix the green sauce
Combine cilantro, fresh parsley, mint leaves, green onions, garlic, lemon or lime juice, a touch of honey, a splash of apple cider vinegar, Greek yogurt or mayo, olive oil, and coarse salt in a food processor. Pulse until you reach your desired consistency. If it seems too thick, add a little more oil or a splash of water. Chill the sauce for at least 15–20 minutes to let the flavors mellow.
Make the dough
Start the dough before making the filling so it can rest in the refrigerator. Mix 2 cups all-purpose flour with 1 teaspoon kosher salt and 1 tablespoon olive oil in a large bowl until the mixture looks crumbly. Add cold water 1 tablespoon at a time, stirring until the dough holds together. Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
Cook the filling
While the dough chills, make the filling. Mix together the dry spices in a small bowl: ground cumin, paprika, oregano, garlic powder, and coarse salt. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Add minced garlic and half the spice mix, and cook until the beef is just cooked through. Remove the beef with a slotted spoon and leave the drippings in the skillet.
Add a little oil if needed and sauté the diced sweet potato with the remaining spice mix for 5–7 minutes, until tender but not mushy. Remove from heat, return the cooked beef to the pan, and stir in minced white onion, chopped cilantro, and 2 teaspoons apple cider vinegar. Adjust seasoning to taste and let the filling cool slightly before assembling.
Assemble the empanadas
After the dough has rested, divide the disk into eight pieces. Roll each piece into a ball, then roll each ball into a circle about 4 inches across on a lightly floured surface. Spoon 1–2 tablespoons of filling into the center of each circle. Lightly moisten the edge of the dough with water, fold the dough over the filling, and press the edges together to seal. Crimp the edges with a fork if desired.
Cook the empanadas
Air fryer: Preheat the air fryer to 400°F. Lightly spray the basket and arrange 2–4 empanadas without overcrowding. Brush or spray the tops with oil. Air-fry for about 3 minutes, flip, then cook another 3–4 minutes until crisp and heated through.
Oven: Preheat the oven to 400°F. Place empanadas on a parchment-lined baking sheet and brush the tops with oil. Bake 10 minutes, flip, and bake an additional 15 minutes or until golden brown and cooked through.
Top Tips
- If the dough feels too dry and won’t come together, add a teaspoon of water at a time until it holds when pressed.
- Customize the filling with add-ins like diced peppers, shredded cheese, or chopped olives for variety.
- Make sure to wet and press the edges well so the empanadas stay sealed while cooking.
FAQ
What are beef empanadas made of? These empanadas are filled with ground beef, spiced diced sweet potato, minced onion, fresh cilantro, and a splash of apple cider vinegar for brightness.
What types of empanadas are common? Common fillings include ground beef, shredded chicken, and cheese. Regional variations include many other savory and sweet options.
Where did empanadas originate? Empanadas have roots in Spain and Latin America, and they have been adapted across many countries with local ingredients and flavors.
Do I have to make homemade dough? No—store-bought pie dough or empanada discs can be used to save time.
Storage
Allow empanadas to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer until warmed through and crisp.
Freezing Instructions
To freeze, wrap each empanada individually in parchment paper and place in a freezer-safe bag for up to 3 months. Reheat from frozen in the oven or air fryer; cooking times are similar—just add a few extra minutes if needed.
Nutrition
Approximate nutrition per serving: Calories: 423 kcal, Carbohydrates: 34 g, Protein: 10 g, Fat: 28 g, Fiber: 3 g, Sugar: 3 g. These values are estimates and should be used as a guideline only.
Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.