Using leftover sweet potatoes (organic I might add), I made sweet potato empanadas. I used the recipe below from allrecipes.com, but with a few variations. I used half whole wheat flour and half cake flour, I only chilled for an hour, and I rolled out 1 and 1/2 inch balls of dough individually instead of using a cookie cutter to make the shape. These are great with any type of filling that is thick enough not to leak through. I love to use pumpkin, guava paste, and apple pie filling, but I usually use powdered sugar for the guava and apple fillings. Delicious and bite-sized!