Sweet Potato Samosas

Stirring frozen peas into hot mashed sweet potatoes means there's no need for thawing. Serve with lamb.

Yield:

12 servings (serving size: 1 samosa)

Recipe from

Nutritional Information

Calories 205
Caloriesfromfat 28 %
Fat 6.3 g
Satfat 3.3 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 32 g
Fiber 3.3 g
Cholesterol 30 mg
Iron 1.8 mg
Sodium 231 mg
Calcium 50 mg

Ingredients

3 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
1/2 cup water
1 1/2 cups frozen petite green peas
2 teaspoons olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper

Preparation

Combine sweet potato and 1/2 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Drain; coarsely mash sweet potato. Stir in peas.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.

Preheat oven to 425°.

Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.

Note:

Maureen Callahan,

October 2006