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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 28%
  • Fat: 6.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 32g
  • Fiber: 3.3g
  • Cholesterol: 30mg
  • Iron: 1.8mg
  • Sodium: 231mg
  • Calcium: 50mg

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
  • 12 Savory Cornmeal-Whole Wheat Dough circles

Preparation

  1. 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.
  2. 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.
  3. Preheat oven to 425°.
  4. 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.
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