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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Stirring frozen peas into hot mashed sweet potatoes means there's no need for thawing. Serve with lamb. Ingredients:
3 cups (1/2-inch) cubed peeled sweet potato (about 1 pound) |
1/2 cup water |
1 1/2 cups frozen petite green peas |
2 teaspoons olive oil |
1/2 cup chopped onion |
4 garlic cloves, minced |
1 1/2 teaspoons mustard seeds |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon ground red pepper |
12 savory cornmeal-whole wheat dough circles |
Directions:
1. Combine sweet potato and 1/2 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Drain; coarsely mash sweet potato. Stir in peas.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.
3. Preheat oven to 425°.
4. Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.
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