Sweet Potato Cheesecake Empanadas

Combine mashed sweet potatoes, cream cheese, brown sugar, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and mostly smooth, about 3 minutes, stopping to scrape down sides of bowl as needed. Add marshmallow creme, vanilla, and cinnamon. Beat on medium speed until well combined, about 1 minute. Cover and chill filling until firm, at least 2 hours or up to 1 day.

On a clean work surface, roll out 1 empanada wrapper into a 6-inch circle. Spoon about 1/4 cup filling onto center of wrapper. Fold wrapper over filling, and press to seal; crimp edges using a fork. Repeat process using remaining wrappers and filling.

Fill a large Dutch oven with oil to a depth of 2 1/2 inches; heat over medium to 350°F. Working in about 4 batches, fry empanadas in hot oil, turning occasionally, until golden brown and crisp, about 4 minutes per batch, letting oil return to 350°F between batches. Using a spider, transfer empanadas to a baking sheet lined with paper towels; let cool 15 minutes. Serve warm with whipped cream and caramel sauce, if desired.