Google+
  • Gluten Free + Vegan Recipe | Samosa-Stuffed Sweet Potatoes with Cinnamon Cayenne Cream

    by Erin Griffin on January 7, 2014

    eg201401_4 A flavor-party in your mouth, this alliterative dish is fancy enough for a dinner party and fast enough for a weeknight meal. Inspired by the amazing filling inside of the popular Indian appetizer, the stuffing for these potatoes can be eaten straight out of the pot with a spoon, or served over Basmati rice. But, I suggest trying it inside of a baked sweet potato at least once.

    Serves four as a main dish. Takes 70 minutes to make, but less than 30 are active.

    eg201401_1 Ingredients:

    For the potatoes:

    • 4 medium sweet potatoes (orange flesh)
    • drizzle of olive oil
    • salt and pepper to taste

    For the filling:

    • 1 large sweet onion, diced
    • 1 large red bell pepper, diced
    • 4 cloves garlic, minced
    • 1 inch of fresh ginger, minced (or about 1 T, 1 t if it’s dry powder)
    • 2 to 4 T curry powder (this depends on your taste buds, I use 4 T of Madras curry which is a sweet-ish Indian curry and my favorite)
    • ¼ c dry white wine (optional)
    • ½ cup rich veggie stock
    • 1 cup of fresh or frozen green peas
    • ½ lemon, juiced (about 2 T)
    • flesh of two baked sweet potatoes, from above, mashed

    For the cashew cream:

    • 1 cup raw, unsalted cashews
    • 1 cup (scant) water
    • ½ t salt
    • ½ t cayenne pepper (or less if you’re not into spicy, or more if you are!)
    • 1 t cinnamon

    For garnish:

    • Chopped fresh cilantro
    • Chopped fresh green onion

    eg201401_2 Directions:

    For the potatoes:

    • Preheat oven to 400 degrees F.
    • Scrub and dry your sweet potatoes and pierce with fork.
    • Rub with olive oil and sprinkle with salt and pepper.
    • Bake on a baking sheet for 40 minutes or until fork-tender.
    • Remove and let cool.
    • Slice down the center (but not all the way through as you will stuff and re-bake them), and remove about 80% of the insides (put into a separate bowl).
    • Turn the oven down to 350.

    For the filling:

    • While your potatoes are baking, make your filling:
    • Preheat a large, heavy-bottomed pot to medium-high heat, sauté onion in oil until starting to brown, 7-8 minutes.
    • Add red bell pepper and sauté 5 minutes more until pepper is soft.
    • Add garlic and ginger, sauté 2 minutes, until fragrant.
    • Add curry powder and sauté 1 minute, until fragrant.
    • Add wine, raise temperature to high, deglaze your pan, and let the wine cook off (until nearly gone) for 3-4 minutes.
    • Add veggie stock, reduce heat to a simmer.
    • Add peas and cook until peas are tender, 3-5 minutes.
    • Add salt and pepper to taste.
    • Add lemon juice.
    • Leave over low heat until ready to stuff your potatoes.

    For the cashew cream:

    • Blend everything until very smooth and creamy (if you don’t have a high-speed blender, it’s a good idea to “powder” your cashews first in a grinder or to pre-soak them in water a few hours beforehand, this will yield a much creamier sauce).
    • Adjust all spices to suit you, I added more cayenne to mine, but it was pretty spicy!

    Stuff ‘em:

    • Be sure your oven is preheated to 350.
    • Add about half of the mashed sweet potato flesh (or more if you’d like) to your filling and mix (but gently, to leave your peas in tact).
    • Stuff each of the four potatoes with as much filling as they will hold.
    • Bake for 15 minutes, or until potato skins are crisping at the edges.
    • (If you are short on time, and don’t care about crispy skin, you can skip this second trip to the oven and just eat the potatoes when you stuff them, I can confirm they are still delicious.)

    To serve:

    • Put little bowls of chopped cilantro, chopped green onion, and the sweet/spicy cashew cream on the table, and let people load up their potatoes as they see fit.

    eg201401_3 Note: I served these as a main dish with garlic ginger Basmati and yellow split peas spiced with turmeric and cumin at a dinner party and everyone cleaned their plate. Alternatively, you can use smaller sweet potatoes, cut them in half (treating them more like potato skins when you stuff them) and serve them as a side or an appetizer.

    Happy New Year!

    About Erin Griffin

    Teaching and cooking are written in my DNA (thanks mom and dad). I finally relinquished myself to that fact in my early 30s and haven’t looked back. I read nutrition books for fun (like the science-y ones). I love mashing veggies for my 9-month-old while we sing along to 80s pop. And in my spare time I run The Yummy Kind, offering recipes, cooking classes, and nutrition education to anyone who wants to listen. You can find more information, and more of my recipes, at www.theyummykind.com.

    Connect With The Author

  • { 2 comments… read them below or add one }

    Charlotte January 8, 2014 at 4:39 pm

    Yummmyyyyyy

    Love from Spain

    http://busyburt.blogspot.com

    Reply

    Katie January 15, 2014 at 2:05 pm

    I made these for my boyfriend and his friend after they’d been working on the road for a few weeks, and the praise and appreciation from them was off the scale. It’s relatively easy, wholesome and hearty, and the cinnamon cayenne cream is worthy of spooning onto just about anything. A crowd-pleaser for sure, and a meal to serve those you love best. Thank you for another hit, Erin!

    Reply

    Leave a Comment

    { 3 trackbacks }

    Previous post:

    Next post: