Yucca Empanadas Filled With Apples, Chocolate, and Yams

For the Yucca Dough:
2 lbs. yucca, peeled and diced
1 cup almond flour
1/2 cup cake flour

For the Filling:
1 sweet potato
1 cup diced green apple
1 cup chopped vegan semi-sweet chocolate
1/4 tsp. cinnamon

For the Bourbon-Agave Sauce:
1 cup agave nectar
1 cup apple cider
2 oz. sweet Riesling wine
1/2 vanilla bean, scraped
2 Tbsp. bourbon

To Assemble:
Oil sufficient for frying
Vanilla soy ice cream

For the Yucca Dough:
• Preheat the oven to 325°F.
• In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill.
• In a food processor, combine all the ingredients and process until a smooth dough forms.
• Allow to rest for approximately 30 minutes.

For the Filling:
• Heat the oven to 425°F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin.
• Dice and combine with the remaining ingredients in a large bowl. Set aside.

For the Bourbon-Agave Sauce:
• In a saucepan, combine all the ingredients and bring to a boil.
• Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside.

To Assemble:
• Roll the yucca dough into 20 1/2-oz. balls.
• On a lightly floured surface, press each ball into a 1/4-inch thick circle.
• Place 1 1/2 Tbsp. of the filling in the center of each piece of dough.
• Fold in half and pinch the ends together.
• Fry in the oil for 4 minutes, or until golden brown, turning once.
• Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.

Makes 10 servings