More sweet potatoes!
Sweet Potato Samosas
from:
Recipe: Sweet Potato Samosas :: Angelic Organics and John Peterson :: Culinate
From the book Farmer John’s Cookbook by Angelic Organics and John Peterson Yield 40 samosas
Ingredients
Cream Cheese Pastry 8 oz. cream cheese, softened
1 cup butter, softened
2 cups all-purpose flour
¼ tsp. kosher salt or sea salt
Sweet Potato Filling ¼ cup olive oil
1 large onion, chopped
~ juice of 1 lime (about 2 tablespoons)
1 tsp. grated fresh ginger
1 clove garlic, minced (about ½ teaspoon)
½ tsp. salt
¼ tsp. ground cardamom
4 medium sweet potatoes, baked, peeled, and mashed
Green Dipping Sauce (optional) 1 cup whole-milk yogurt
½ cup loosely packed cilantro leaves
½ cup fresh mint leaves
1 jalapeño pepper, seeded, chopped
2 cloves garlic
~ dash salt
Steps
To prepare the pastry, beat the cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually work in the flour and salt until the mixture comes together in a ball. Wrap in plastic, flatten, and refrigerate for at least 1 hour. (You can make this dough up to 3 days ahead of time and refrigerate or freeze it for up to a month.)
To prepare the filling, heat the oil in a large skillet over medium heat. Add the onion; sauté until golden, 15 to 20 minutes. Add the lime juice, ginger, garlic, salt, and cardamom; continue cooking until onions are soft and translucent, 2 more minutes.
Transfer the onion mixture to a bowl. Add the mashed sweet potato and combine well. Set aside to cool (if the filling is too warm, the dough won’t hold up well).
Preheat the oven to 375° F. Line a baking sheet with parchment paper or waxed paper.
Roll the dough on a floured surface to about ⅛ inch thick. Using about a 3-inch round cookie cutter or biscuit cutter, cut circles in the dough as close together as possible. Set the dough circles aside as you make more. Refrigerate the dough scraps, re-roll when chilled, and cut more circles. If the rounds soften too much, chill them before filling.
Place a scant tablespoon of the sweet potato filling in the center of a dough circle. Fold the circle in half to form a half-moon shape. Tightly seal the edges and place on the parchment-lined baking sheet. Repeat with remaining filling and dough. Bake until the edges are lightly golden, about 20 minutes.
While the samosas are baking, make the dipping sauce: combine all sauce ingredients in a food processor or blender and process until smooth.
Serve the samosas warm or at room temperature.