I’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
- 8 oz. Cream Cheese
- 1/2 cup Butter softened
- 2 cups Flour--we used White whole-wheat
- 1/4 tsp. Ssalt
- 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
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.