Prepare the Dough: Cut cold butter into the flour until it resembles coarse crumbs. Gradually pour in cold water and mix until a dough forms. Shape into a disk, cover, and refrigerate for 30 minutes.

Make the Filling: Peel and chop sweet potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain and mash, then mix with cream cheese, sugar, spices, the egg, and salt until smooth.

Assemble Empanadas: Roll out the dough to about ⅛ inch thickness and cut circles. Spoon filling onto one half of each circle, fold, and crimp to seal.

Bake: Preheat oven to 350°F (175°C). Place assembled empanadas on a lined baking sheet, brush with egg wash, and bake for 25–30 minutes until golden brown.

Cool and Serve: Let empanadas cool for 5 minutes before serving warm, optionally with caramel sauce.