For our Indian feast, I looked online for some fusion indian food...during my search on naan bread, i found a recipe for Sweet Potato Samosa...it's absolutely not authentic, but it sounded interesting. So I printed it out.
1 sweet potato, peeled and diced
1 teaspoon butter
1 tablespoon milk
1 tablespoon dry onion soup mix
ground cumin to taste
curry powder to taste
20 wonton wrappers
sesame oil for brushing
- Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, cumin, and curry powder.
- Preheat oven to 375 degrees F (190 degrees C).
- Place about 3/4 of a teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush the edges with sesame oil, fold into a triangle, and press the edges to seal. Place the samosas on a baking sheet.
- Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.
At the grocery store, it just so happened that they ran out of wonton wrappers...so we ended up buying egg roll wrappers, which are thicker and bigger. We doubled the filling recipe and it smelled so yum. We pop it in the oven for the time indicated on the recipe...and they came out sort of baked, but they still had the powder film on top...we tried one and...yep, they're not done. The wrappers were chewy and tasted like dough. We finally decided that since we were frying papadums, we'd just fry the samosas. They fried up nicely, but probably tripled the fat intake. Despite the oiliness, even though we placed them on paper towels, they were pretty good. Even Kev liked them. I'd make this again when I find wonton wrappers and try the baked kind.
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