Sweet Potato Cheesecake Empanadas
Ingredients
- 1 (15-ounce) can cut sweet potatoes in light syrup (such as Princella), drained and mashed
- 1 pound cream cheese, softened
- .50 cup packed dark brown sugar
- .50 teaspoon kosher salt
- ¼ cup marshmallow creme
- 2 teaspoon vanilla extract
- 1.50 teaspoon ground cinnamon
- 16 (5 1/2-inch) frozen empanada wrappers, thawed
- Neutral oil (such as peanut oil or vegetable oil), for frying
- Sweetened whipped cream and caramel sauce (optional)
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