We’ve gotta give our friend Courtney all of the credit on finding the original recipe for Samosa Stuffed Sweet Potatoes. I watched her make it during a Girl’s Weekend visit down to DC—it was the perfect choice for a group of food-lovers. It was good enough to make it again at home the next week. Scott loved it, too.
The prep time for stuffing the potatoes adds a significant amount of work, so we tried chopping the potatoes up instead of mashing and stuffing them into skins. It turned out great, and it’s a lot easier if you’re using the recipe to serve a crowd. We even made a big batch for a camping trip with friends—a good option for a group since it’s vegetarian, gluten-free, and dairy-free (except for optional yogurt topping).
We sometimes have this recipe by itself, and sometimes we combine it with Chana Masala (a common Indian dish of chickpea and stewed tomatoes that Courtney also recommended).
A couple more recipe notes: 1) Amchoor powder is mango. It’s good but I’m not sure I’d miss it if you don’t feel like buying it. Perhaps replace with a spritz of lemon/lime. 2) We cut out the jalapeño—we normally don’t skimp on spiciness, but this dish has so much flavor that we felt it wasn’t necessary.
Leftovers tip: throw leftovers in a hot pan for breakfast. Crack an egg over it, stir it up, dizzle with a few dots of sriracha. Can’t beat it.
Samosa Sweet Potato Hash
Adapted from Culinary Colleen
- 4 medium sweet potatoes, peeled and chopped into ½” cubes
- 1 head cauliflower, roughly chopped
- 1 T. olive oil
- Salt, to taste
- 2 T. coconut oil
- 1 medium onion, chopped
- 1 t. ginger, grated
- 1 t. ground coriander
- 1 t. garam masala
- 1 t. ground cumin
- ½ t. amchoor powder (not critical)
- ¾ c. frozen peas, defrosted
- 2 t. fresh cilantro, chopped
- Greek yogurt, for serving (optional)
- Chutney, for serving (we used ginger beet preserves)
- Preheat the oven to 450ºF.
- Coat two baking sheets with olive oil and spread cauliflower on one, sweet potatoes on the other. Spritz top of veggies with olive oil spray (or drizzle). Sprinkle with salt.
- Once oven is preheated, bake cauliflower for 20 minutes (flipping half-way through), and sweet potatoes a bit longer—until caramelized on the bottom.
- Heat the coconut oil in a large skillet over medium heat. Add the onion and season with a pinch of salt. Cook for about 10 minutes until onion is soft. Add the ginger and cook for another minute. Add the coriander, garam masala, and cumin. Sautée for another minute until fragrant. Transfer the onion mixture to a large bowl.
- Toss the cauliflower and sweet potatoes into the onion mixture and add amchoor powder, frozen peas, and cilantro. Serve with greek yogurt and tamarind date chutney. Enjoy!