Empanadas Dulces

• 2 cups cooked, mashed sweet potatoes
• 1 (15 1/4-ounce) can crushed pineapple, drained
• 1 1/4 cups plus 3 tablespoons sugar, divided
• 1 teaspoon lemon rind
• 1 teaspoon orange rind
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup shortening
• 5 to 6 tablespoons cold water
• Additional sugar

1. Combine sweet potatoes, pineapple, 1 1/4 cups sugar, lemon rind, orange rind, pumpkin pie spice, and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Cool; set aside.
2. Combine flour, remaining sugar, baking powder, and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Divide pastry into 24 portions. Roll each portion into a 4-inch circle on a lightly floured surface.
3. Place 1 tablespoon sweet potato mixture in center of each pastry circle. Moisten edges of circle; fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal.
4. Sprinkle 1/2 teaspoon sugar on each pastry. Place on lightly greased baking sheets. Bake at 400u0b0 for 15 minutes or until lightly browned.

potatoes, pineapple, sugar, lemon rind, orange rind, pumpkin pie spice, ground cinnamon, flour, baking powder, salt, shortening, cold water, sugar

Taken from www.myrecipes.com/recipe/empanadas-dulces-0 (may not work)