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

MealsWeLike.com, adapted from Culinate.com
Sweet potato, beef and pea samosas
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 4 -6

Ingredients
  

Cream-cheese pastry

  • 8 oz. Cream Cheese
  • 1/2 cup Butter softened
  • 2 cups Flour--we used White whole-wheat
  • 1/4 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)
  • 1/4 tsp. Cardamom powder
  • 3 Large sweet potatoes
  • 1 14 oz can Peas

Green dipping sauce

  • 1 cup Low-fat Greek yogurt
  • 1/2 cup loosely packed cilantro leaves
  • 1/2 cup loosely packed mint leaves
  • 1 jalapeño chile seeded, chopped (optional)
  • 1 garlic clove

Instructions
 

Prepare the pastry:

  • Using the paddle attachment of a stand mixer, beat the cream cheese and butter together until smooth and creamy.
  • Add the salt
  • Add in the flour half a cup at a time, mixing until it comes together in a ball.
  • 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:

  • Microwave or bake the sweet potatoes until soft.
  • Peal and mash the potatoes in a large bowl.
  • Heat a large skillet over medium-high heat.
  • Brown the ground-beef if using, or add some oil.
  • Add the onion and sauté
  • Add the lemon or lime juice, ginger, garlic and cardamom
  • Transfer the beef and onion mixture to the bowl with the sweet potatoes.
  • Fold everything together.
  • Drain the peas and gently mix them into the mixture.
  • Set aside to cool--the dough gets too soft if the filling is too hot.

Forming the samosas:

  • Preheat the oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Roll out the dough on a floured surface.
  • Using about a 3-inch round cookie cutter or biscuit cutter, cut circles in the dough--I used a big wide-mouth jar.
  • Place spoonful of the sweet-potato filling in the center of a dough circle and fold in half, sealing the edges.
  • Place on the parchment-lined baking sheet.
  • Once the sheet is filled up, bake until the edges are lightly browned, about 20 minutes.

Make the dipping sauce:

  • 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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