Sweet Potato Samosas
Recipe by: Dietitians of Canada
Samosas are a traditional Indian dish that is essentially another version of a pasty, empanada or any other dough-covered savory treat. It usually comes with ground lamb and peas or white potatoes and peas and is always fried. This version uses sweet potatoes, and we bake instead of fry them.
- 1 ½ pounds sweet potatoes (about 2), peeled and cut into 1 inch chunks
- 1 tablespoon olive oil
- ½ medium onion, peeled and chopped
- 1 cup fresh or frozen peas
- 1 teaspoon finely chopped garlic
- 1 ½ teaspoons finely chopped fresh ginger
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon salt
- Juice from ½ lemon
- 3 refrigerated cans of biscuit dough (10 to a can)
- Large pot
- Frying pan
- Wooden spoon
- Large bowl
- Preheat the oven to 400°F.
- Boil a large pot of water on high heat. Add the potatoes and cook until tender, about 10 minutes.
- Drain and set aside.
- Warm the oil in a frying pan over moderately high heat.
- Add the onion and peas and cook until onions are golden, about 3 minutes.
- Add the garlic and ginger and cook for 2 minutes.
- Add the garam masala, turmeric, chili powder, and salt and cook 3 minutes more.
- In a large bowl, mash the cooked potatoes with the spice-onion mixture and mix well.