• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Sweet Potato and Ricotta Cheese Empanadas

5.0/5 rating (2 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 29683
Sweet Potato and Ricotta Cheese Empanadas


These empanadas are fantastic! Served with a side of warm tomato ghee salsa.


  • 1 medium sized sweet potato
  • 1 tbsp chopped fresh ginger
  • 1 chopped green chili
  • 1 cup whole milk ricotta cheese
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • dash of chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp lemon/lime juice
  • 2 cups raw chapati or corn flour dough


  1. First chop up the sweet potato into small bite sized cubed.

  2. Then boil them in water, or whey, until they are tender. About 8-10 minutes.


  3. When the potatoes are done, drain the water immediately and then set aside.

  4. In a frying pan, heat the ghee and then add the cumin seeds.

  5. When the cumin seeds begin to brown, add the chopped ginger and green chile and fry for about a minute.

  6. Next add the cooked sweet potato cubes and all remaining spices. Fry for about a minute.

  7. Next place the spiced sweet potato mixture into a mixing bowl and add 1 cup of fresh ricotta cheese.

  8. Mix it all together and you are done with preparing the filling. Set aside.

  9. Now time to prepare the empanada dough. Here I used corn flour dough but you can also use any chapati dough as well.

  10. Flatten the dough in a round shape on a plastic sheet.

  11. Place a little filling inside.

  12. Then use the plastic sheet to fold over one side to form a half circle like this. Then press all the ends before taking off the plastic wrap.

  13. Here is the shape it should look like. Now it is ready for frying. Heat some oil in a frying pot to around 375F/190C.

  14. When the oil is heated, place the empanada in the oil and fry until golden brown. It should only take a couple minutes per side.

  15. When golden brown, take it out of the oil and place on a paper towel. Continue doing this until you have enough empanadas for serving.

  16. Serve with a side of "Warm Tomato Ghee Salsa" and you are ready to offer to Kṛṣṇa with love and devotion!

Share this recipe

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  • Magical Pink Tulsi Infused Lemonade
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  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
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