Yummy looking, eh? I got to participate in a Holiday Recipe Exchange over at Collective Bias. I got this wonderful recipe from Yoly over at Cuponeado! I was looking for a new appetizer and I think this super easy recipe fit the bill!
Ingredients:

1 medium sweet potato
½ cup cream cheese
2 tablespoons Parkay
½ teaspoon of ground cinammon
2 pie crusts (or puff pastry)
1 egg, lightly beaten

Preparation:

Thaw out the pie crusts.
Meanwhile, cut potato in half and place unpeeled in a pot and cover with water.
Bring water to a boil and cook until tender, about 20-30 minutes.
Drain and rinse under cold water. Rub with towel to peel skin off.
Mash potato with the butter. Add cream cheese and cinnamon and mix well.
Pre-heat oven to 400F degrees.
Lightly flour a cutting board, to make handling the dough easier.
Using a rolling pin, roll it out thin (about 1/16 inch).
Cut circles in the dough approximately 3 to 3 ½ inches across, using a wide
mouth jar or glass.
Add a spoonful of the mixture in the center and fold over dough. Use a fork to
crimp edge.
Place on parchment paper lined cookie sheet.
Brush the top of each empanada with beaten egg.
Bake for approximately 15-20 minutes or until the turnovers turn golden.
Remove and allow to cool on a rack for approximately 10 minutes.

The only change I made is that I sprinkled Cinnamon Sugar over the empanadas before I put them in the oven! They were quite tasty and a hit at my Sunday School table;).

(Disclosure: While I was compensated by Collective Bias to write this post, all the opinions are mine and mine alone!)