Sweet Potato and Kale Empanadas with Chipotle Mayo (Vegetarian)

Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes. Stir in the smoked paprika, cumin, chili powder (if using), salt, and pepper.

Once the sweet potatoes are roasted, add them to the skillet with the kale mixture. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and let the filling cool slightly.

To assemble the empanadas, place a tablespoon or two of the filling in the center of each empanada dough disc. Brush the edges of the dough with the beaten egg. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative finish.

Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.

Bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, prepare the chipotle mayonnaise. In a small bowl, combine the mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Mix well.

Serve the baked empanadas warm with the chipotle mayonnaise for dipping.