Candied Yampanadas

For the candied yams:
Peel yams, slice them in 1/4-1/2 inch slices and place in a pot with all remaining ingredients and cook over medium to low heat covered (add water as needed). Watch occasionally to make sure nothing sticks. Once syrup has thickened (no longer watery) and yams/sweet potatoes are soft when pierced with a fork (about 45-50 minutes), turn off heat and allow the yams to cool and thicken further for about 10 minutes.

For the empanadas:
Preheat oven to 425ºF. Roll out 1 refrigerated pie dough on a lightly floured surface. Using a cutter sized 3-4 inches round, cut dough into 10-12 rounds. Place the cut rounds on parchment paper inside a baking sheet, approximately 1 inch apart. Repeat process with second refrigerated pie dough.

Place 1 heaping tablespoon of candied yams in one half of each round. Make sure to leave about 1/4 inch of all sides around the outer edge.

Next, brush the edges of the dough with egg wash and fold the dough over to cover the yams. Use a fork to seal and crimp the edges of each pie. Brush each pie with egg wash. Mix together cinnamon and sugar and sprinkle pies with cinnamon sugar mixture.

Bake for 25 minutes until nice and golden brown.

For the glaze (optional):
Whisk together confectioner’s sugar, cinnamon, vanilla and milk until consistency is perfect for drizzling. Drizzle over the tops of pies or serve on the side as a dipping glaze.