* Omit the brown sugar if you are using leftover mashed potatoes which have
already been sweetened.
** Or make your own turnover dough.
Heat the oven to 350 degrees F.
In a small bowl, mash the sweet potatoes with a fork, and mix in the
cream cheese, brown sugar if using, lemon juice, and pinch of salt until
creamy. Remove the dough from the tube and separate into 4 rectangles.
Working with 1 rectangle at a time, roll over the perforated lines in
the dough to seal together. Cut the rectangle in half and then cut the
halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in
the center of each of 4 triangles. Fold the dough over on each, as if you
were making ravioli, and pinch the edges together. Use a tiny bit of water
if the dough is too dry to seal. Continue making little triangle empanadas
with the rest of the dough, 16 total. Place the triangles on a
parchment-lined baking sheet and into the preheated oven.
Bake the empanadas until golden, about 10 to 12 minutes.
Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and
pinch of salt. While still warm, brush the empanadas with melted butter, and
then gently toss in the cinnamon-sugar mixture.
Serve the empanadas with tangy plain yogurt for dipping.