Empanadas de Camote

To prepare the filling, peel and cut the sweet potato into large chunks. Place the sweet potato in a pot, cover with water, and boil until very tender, about 20-25 minutes. Drain well and let cool slightly.

While the sweet potato cooks, combine the piloncillo and 100g water in a small saucepan. Add the Mexican cinnamon stick. Heat over medium heat, stirring occasionally, until the piloncillo dissolves completely and forms a light syrup. Remove from heat and discard the Mexican cinnamon stick.

Mash the cooked sweet potato until smooth. Stir in the piloncillo syrup, orange zest, and vanilla extract. Mix well until fully combined. Set aside to cool completely.