Sweet Potato Empanadas With Ancho Cream

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SF Gate

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Ingredients

The Filling

2 1/2 pounds sweet potatoes

4 ancho chile peppers (see note)

3 cups boiling water

2 tablespoons vegetable oil

1 teaspoon dried oregano leaves

2 onions, chopped

1/2 cup raw, unsalted green pumpkin seeds (see note)

1 cup golden raisins

Topping

1 1/2 cups (12 ounces) Mexican crema or sour cream

1 tablespoon fresh lemon or lime juice

Salt, to taste

To Assemble

Two 17.3-ounce packages frozen puff pastry dough, defrosted

according to package directions

Two 5 1/2-ounce packages fresh goat cheese

1 egg

2 tablespoons milk

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