Sweet Potato Samosas
Last year for my birthday my relatives, struggling to find something for my birthday, took a suggestion of mine: order me a subscription to a magazine.
In theory, I’m sort of against magazine subscriptions. They use a lot of paper. They are a very temporary source of enjoyment. Usually all the information you see on the magazine ends up on the internet in a very short while.
I like to read my magazine while I’m on the treadmill. I plan interval workouts and alternate busting butt on the treadmill with reading articles about running and recipes about food. And then I try really hard to pass the magazines on to other readers when I’m done with them. It sort of soothes my guilt.
The magazine from which this recipe comes is one that I’ve subscribed to for awhile now. I vaguely remember glancing at the recipe for sweet potato samosas in the middle of a 5:00am treadmill workout. It wasn’t until I saw this recipe pop up on a blog that I follow, though, did I pay the attention this recipe deserves.
The Omnivore got very excited when he noted the phyllo dough in the grocery cart. Only good things come wrapped in phyllo. This is a good trick to know, now that I think of it. If I’m unsure as to whether or not he’ll enjoy it, wrap it in phyllo (formerly my tricks were to cover it in cheese or breadcrumbs or bacon or all three).
These samosas were excellent. They’d make a fantastic appetizer but we ate them as a main course. They were a tad bit labor intensive but the recipe makes enough samosas to freeze for future quick dinners. To shorten the preparation time, I roasted sweet potatoes a day before I planned to make these samosas.
Sweet Potato Samosas (adapted from Clean Eating Magazine)
1.5 pounds sweet potatoes, peeled and cut into chunks
2 cups cauliflower stems and pieces
1 Tbsp olive oil, divided
1 medium onion, finely chopped
3/8 tsp sea salt, divided
1 cup frozen peas, thawed
3 Tbsp finely chopped cilantro
2 tsp curry powder
2 tsp garam masala
12 sheets frozen whole-wheat phyllo dough, thawed
Olive oil cooking spray
- Preheat oven to 400*. Lightly coat the sweet potatoes in oil and roast potatoes until fork tender, about 20 – 30 minutes. Half way through the roasting time, add cauliflower pieces to roasting pan.
- In a small saute pan, heat 1 teaspoon oil on medium-high heat. Add onion and sprinkle with 1/8 teaspoon salt. Cook, stirring frequently, 5 minutes or until soft and slightly browned. Set aside.
- With a potato masher, mash potato-cauliflower mixture until smooth. Mix in onion, peas, cilantro, remaining 1/4 teaspoon salt, curry powder, and garam masala..
- Place 1 phyllo sheet on a cutting board and mist with cooking spray. Fold in half lengthwise and mist with spray again.
- Place 1/3 cup potato mixture at top left corner. Fold corner over filling to opposite side, making a triangle.
- Fold triangle over to meet straight side, then up to the top again.
- Continue folding over until you reach the end of the phyllo sheet.
- Repeat steps with remaining filling and phyllo.
- Mist a baking sheet with cooking spray–or use a sheet of parchment paper–and place samosas on sheet. Brush tops with remaining 2 teaspoons oil and bake 15 minutes or until golden brown.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)