📖 Instructions

1. First things first: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—trust me on this one, cleanup is way easier.
2. Let's make the sweet potato filling. Peel and dice two large sweet potatoes. Toss them with a tablespoon of olive oil, salt, and pepper, then roast them in the oven for about 20-25 minutes, or until they're nice and tender. Once they're cool enough to handle, mash them up with a fork. Add in one can of black beans (drained and rinsed), a quarter cup of chopped cilantro, and a squeeze of lime juice. Mix everything together gently—don't overmix; you want some texture.
3. Now, onto the empanada dough. You can use store-bought, or if you're feeling ambitious, make your own! (There are tons of recipes online). Roll out the dough thinly—about 1/8 inch thick. Use a 4-inch cookie cutter or a knife to cut out circles. Place a spoonful of the sweet potato and black bean filling in the center of each circle.
4. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal them—this prevents leaks during baking and also looks super cute. Brush the tops of the empanadas with a little olive oil or egg wash (for extra shine).
5. Bake those empanadas for 20-25 minutes, or until they're golden brown and cooked through. Keep an eye on them; ovens can be temperamental!
6. While the empanadas bake, prepare the spicy peanut sauce. In a small saucepan, combine 1/4 cup peanut butter (smooth or crunchy, your call!), 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, a pinch of red pepper flakes (or more, if you like it spicy!), and 2 tablespoons of water. Whisk everything together until smooth. If it's too thick, add a little more water; if it's too thin, let it simmer for a minute or two to thicken slightly.
7. Once the empanadas are out of the oven and have cooled slightly, drizzle them with the spicy peanut sauce. Serve them warm, and prepare for an explosion of flavors! They're delightful, I tell you!