Yucca Empanadas Filled With Apples, Chocolate, and Yams

4.8 (2 reviews)
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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind