Best 4 Baked Sweet Potato Vegetable Samosas Recipes

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Embark on a culinary journey to discover the delightful flavors of baked sweet potato vegetable samosas, a tantalizing appetizer or snack that blends the sweetness of roasted sweet potatoes with an array of vibrant vegetables, all encased in a crispy, golden pastry. Whether you're hosting a party, seeking a wholesome vegetarian option, or simply craving a unique culinary experience, this delectable dish promises to satisfy your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SWEET POTATO VEGETABLE SAMOSAS



Baked Sweet Potato Vegetable Samosas image

Samosas are a delicious Indian treat. A crisp outside pastry with a savory filling that is either vegetarian, chicken, or lamb. This recipe is a spin on the classic samosa, using sweet potatoes instead of plain, and using pre-made pie crust so they can be baked in the oven instead of deep-fried. Chicken stock can be used for vegetable stock if you're not concerned about keeping them vegetarian-friendly.

Provided by cburg

Categories     Appetizers and Snacks

Time 1h50m

Yield 8

Number Of Ingredients 10

3 tablespoons vegetable oil
2 cups diced sweet potato
1 ½ cups diced eggplant
1 small onion, diced small
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
3 cups vegetable broth, or more if needed
¼ cup all-purpose flour, or as needed
2 sheets prepared pie crust

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala.
  • Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle.
  • Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet.
  • Bake in preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 37.4 g, Fat 22.3 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 451.1 mg, Sugar 3.4 g

VEGETABLE SAMOSAS



Vegetable Samosas image

My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield about 3 dozen.

Number Of Ingredients 14

2 large potatoes, peeled and cubed
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
1 cup frozen peas, thawed
2 tablespoons minced fresh cilantro
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
Cooking spray
Mint chutney, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Provided by pho1962

Categories     Appetizers and Snacks

Time 1h40m

Yield 16

Number Of Ingredients 16

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  • Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g

POTATO VEGETABLE SAMOSAS (INDIA)



Potato Vegetable Samosas (India) image

A recipe I found on lifestylefood.com.au under the Indian Cuisine, recipe by Anna Olson from Fresh, that I am posting for ZWT. The recipe didn't include cooking times so mine is just a guess as it is untried by me.

Provided by diner524

Categories     Potato

Time 1h10m

Yield 24 Samosas, 12 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup warm water
2 1/2 cups peeled and diced yukon gold potatoes, cut into 1/2-inch pieces
1 tablespoon fennel seed
1 tablespoon cumin seed
2 teaspoons coriander seeds
3 tablespoons vegetable oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 lb frozen chopped spinach, thawed and excess juices squeezed out
1/2 cup frozen peas, thawed
salt and pepper
vegetable oil (for frying)

Steps:

  • For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured worksurface and knead until dough is elastic, about 5 minutes.
  • Cover and set aside while preparing filling.
  • Filling:.
  • Boil potatoes uncovered in salted water until tender, then drain well and set aside.
  • In a large sauté pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and sauté for 4 minutes, until onion is translucent. Add garlic and ginger and sauté one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool.
  • To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface,roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal.
  • Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.
  • Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350°F With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain.
  • Samosas can be served warm or at room temperature with mango chutney.
  • TIP: Alternately, the samosa can be brushed with an eggwash and baked at 375 °F on a parchment-lined baking tray for 30 minutes.

Nutrition Facts : Calories 177.3, Fat 6.4, SaturatedFat 0.8, Sodium 134.8, Carbohydrate 26.2, Fiber 3, Sugar 1.2, Protein 4.7

Tips:

  • Choose the right potatoes: For the best samosas, use firm, sweet potatoes that are about the same size. This will ensure that they cook evenly.
  • Don't overcook the potatoes: The potatoes should be tender but still have a slight bite to them. If you overcook them, they will become mushy and the samosas will fall apart.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful the samosas will be. Some good options include carrots, peas, corn, and bell peppers.
  • Don't skimp on the spices: The spices are what really give samosas their characteristic flavor. Be sure to use a generous amount of cumin, coriander, and garam masala.
  • Use a good quality samosa dough: If you can find it, use a samosa dough that is made with whole wheat flour. This will give the samosas a more nutritious and flavorful crust.
  • Be careful when frying the samosas: The samosas should be fried in hot oil until they are golden brown and crispy. Be careful not to overcook them, or they will become dry and tough.
  • Serve the samosas hot: Samosas are best served hot, with a dipping sauce of your choice. Some popular options include tamarind sauce, chutney, or raita.

Conclusion:

Baked sweet potato vegetable samosas are a delicious and healthy snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. With a little planning and effort, you can easily make these samosas at home. So next time you're looking for a tasty and satisfying snack, give baked sweet potato vegetable samosas a try!

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