Sweet Potato Samosas

Sweet Potato SamosasI’m always on the lookout for new sweet potato recipes. Besides being tasty and popular with the kids, they have a lot more going for them than regular potatoes (e.g.: this site). So when I ran across this recipe for Sweet Potato Samosas on Culinate.com, I decided to give it a try. I added some ground beef, though you can leave that out for a veggie option. I’ve also thought peas were a required part of samosas, so I added a can. These were quite good and made a lot. In fact, with the peas and beef, I think you would need 2 batches of the dough for all of the filling. We just served some filing on the side and for left-overs. The green sauce was especially good! Sweet Potato Samosas

 

Sweet Potato Samosas
 
Prep time
Cook time
Total time
 
Sweet potato, beef and pea samosas
Author:
Serves: 4-6
Ingredients
Cream-cheese pastry
  • 8 oz. Cream Cheese
  • ½ cup Butter, softened
  • 2 cups Flour--we used White whole-wheat
  • ¼ tsp. Ssalt
Sweet-potato filling
  • 1 lb Ground Beef (or, for a veggie option, omit and add some olive oil)
  • 1 Large onion, chopped
  • 2 Tbs lemon or lime juice
  • 1 tsp. Fresh ginger, finely minced
  • 1 clove garlic, minced (about ½ teaspoon)
  • ¼ tsp. Cardamom powder
  • 3 Large sweet potatoes
  • 1 14oz can Peas
Green dipping sauce
  • 1 cup Low-fat Greek yogurt
  • ½ cup loosely packed cilantro leaves
  • ½ cup loosely packed mint leaves
  • 1 jalapeño chile, seeded, chopped (optional)
  • 1 garlic clove
Instructions
Prepare the pastry:
  1. Using the paddle attachment of a stand mixer, beat the cream cheese and butter together until smooth and creamy.
  2. Add the salt
  3. Add in the flour half a cup at a time, mixing until it comes together in a ball.
  4. Wrap in plastic, flatten, and refrigerate while you make the filling. (You can make this dough up to 3 days ahead of time and refrigerate or freeze it for up to a month.)
Prepare the filling:
  1. Microwave or bake the sweet potatoes until soft.
  2. Peal and mash the potatoes in a large bowl.
  3. Heat a large skillet over medium-high heat.
  4. Brown the ground-beef if using, or add some oil.
  5. Add the onion and sauté
  6. Add the lemon or lime juice, ginger, garlic and cardamom
  7. Transfer the beef and onion mixture to the bowl with the sweet potatoes.
  8. Fold everything together.
  9. Drain the peas and gently mix them into the mixture.
  10. Set aside to cool--the dough gets too soft if the filling is too hot.
Forming the samosas:
  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Roll out the dough on a floured surface.
  4. Using about a 3-inch round cookie cutter or biscuit cutter, cut circles in the dough--I used a big wide-mouth jar.
  5. Place spoonful of the sweet-potato filling in the center of a dough circle and fold in half, sealing the edges.
  6. Place on the parchment-lined baking sheet.
  7. Once the sheet is filled up, bake until the edges are lightly browned, about 20 minutes.
Make the dipping sauce:
  1. While the samosas are cooking, combine the sauce ingredients in a food processor or blender and process until smooth.
Serve the samosas warm or at room temperature.
 

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