Sweet potato and sage dumplings

Preparation

1. Melt the butter by programming 2 minutes, 90º, speed 1. While we wash, dry and chop the sage leaves often.

2. Add the peeled and sliced ​​garlic, the sage to the butter and program 3 minutes, 100º, speed 1. We add the cognac and program 5 minutes, 100º, speed 2, without beaker.

3. We remove half of the butter. We leave the rest in the glass and add the peeled and chopped onion. We bite it during 3 seconds, speed 5. We lower the pieces to the blades and program 13 minutes, 100º, speed 1.

4. While we peel and cut the sweet potato into small cubes. When the time is up we add them to the glass, salt and pepper, stir a little with the spatula and add the water. We cook for 15 minutes, 100º, speed 1.

5. We shred the content during 30 seconds, speed 8. We remove to a source or large plate and let cool.

6. When the puree is cold, we preheat the oven to 200º. We arrange half of the wafers on the work surface and distribute the puree, placing it in the center of each one. Brush the edge with a little water. We cover them with the rest of the wafers with the edge also moistened with water. We press the edges well so that the content does not come out and we place them on a tray in the oven.

7. We heat the butter that we had reserved for a few seconds in the microwave and brush each empanadilla. We introduce the tray in the medium height and bake during 12 minutes. We carefully remove them and place them in a pretty dish. They can be served warm or even cold.