Not to creep you out with my fanaticism or anything but I seriously want to eat sweet potatoes every day. All day! I want to incorporate them into everything. If you’ve been following this blog you already know about sweet potato’s infiltration into biscuits, chili, and bruschetta. If you know anything about the way my mind works, you should anticipate purple yam ice cream and sweet potato beignets in coming days. Today though, we should just admire and appreciate the sweet and spicy sweet potato samosa. Behold!
Sweet potato, minted peas, yellow onion, and plenty of spices join phyllo dough in this fryer-free Indian snack. Could it be? A baked samosa? Yes! Join me in revelry! Delighted with the prospect, I forged ahead and made a chutney with cilantro, basil, chives, parsley, Greek yogurt and lemon juice. It was pretty amazing. I think my work here is done.
Sweet Potato Samosas with Herb Chutney
Adapted from Gourmet via Epicurious
4 Large Sweet Potatoes
3 T Vegetable Oil
½ Large Yellow Onion, diced
1 tsp Graham Masala
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Ground Paprika
½ C Frozen Peas, thawed (I used frozen minted peas from Trader Joe’s, if you have access to these you should TOTALLY use them!)
2 T Tangerine Juice
12 17”x12” Phyllo sheets, thawed if frozen
½ Stick Unsalted Butter, melted and cooled
Directions: Preheat oven to 400 degrees F. Wash sweet potatoes and prick each one several times with a fork. Bake potatoes on a foil-lined baking sheet until tender and fork holes are oozing (approx 1 hour.)
Heat vegetable oil on medium heat in a large skillet. Cook onions until soft and sweet. Add spices and peas cook 3-5 minutes more until peas are warm. Season with salt and pepper. Set Aside.
Peel cooked sweet potatoes and mash in a large bowl. Add Tangerine juice. Stir in spiced peas and onions until mixture is well combined.
Preheat oven to 375 degrees F. Working with 2 phyllo sheets at a time (keeping the rest under a sheet of plastic and a damp paper towel to keep them from drying out) brush one sheet with melted butter. Place the second sheet on top and brush with butter. Cut the phyllo sheet in half lengthwise and spoon about 2-3 T sweet potato mixture onto the bottom right corner of each strip. Fold the phyllo (as you would a flag ) into a triangle. Repeat with remaining phyllo sheets. Place samosas seam-side down on a baking sheet and bake on a rack in the center of the oven for about 25 minutes or until golden on all sides, turning samosas over halfway through.
Serve warm with chutney.
¼ C chopped chives
¼ C Fresh cilantro leaves
¼ C Fresh Parsley Leaves
½ C Fresh Basil Leaves
1 T Lemon Juice
1 C Fat Free Greek Yogurt
1 tsp Olive Oil
S+P to Taste
Directions: Combine all ingredients in blender and puree until smooth.