yucca empanadas filled with apples, chocolate, and yams

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For the Yucca Dough:

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Ingredients [?]

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  • add   Vanilla soy ice cream
  • add   Oil sufficient for frying
  • add   To Assemble:
  • add   2 Tbsp. bourbon
  • add   1/2 vanilla bean, scraped
  • add   2 oz. sweet Riesling wine
  • add   1 cup apple cider
  • add   1 cup agave nectar
  • add   For the Bourbon-Agave Sauce:
  • add   1/4 tsp. cinnamon
  • add   1 cup chopped vegan semi-sweet chocolate
  • add   1 cup diced green apple
  • add   1 sweet potato
  • add   For the Filling:
  • add   1/2 cup cake flour
  • add   1 cup almond flour
  • add   2 lbs. yucca, peeled and diced
  • add   For the Yucca Dough:


  1. Preheat the oven to 325F. In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill. In a food processor, combine all the ingredients and process until a smooth dough forms. Allow to rest for approximately 30 minutes. Heat the oven to 425F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin. Dice and combine with the remaining ingredients in a large bowl. Set aside.In a saucepan, combine all the ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside. Roll the yucca dough into 20 1/2-oz. balls. On a lightly floured surface, press each ball into a 1/4-inch thick circle. Place 1 1/2 Tbsp. of the filling in the center of each piece of dough. Fold in half and pinch the ends together. Fry in the oil for 4 minutes, or until golden brown, turning once. Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.

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