Name: Sweet potato samosas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄4 Tbsp Coconut oil; 15 g Almond flour; 1 piece Sweet potato; 65 ml Coconut milk (can); 0 pinches Salt; 15 g Tapioca flour; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 1⁄4 tsp Cumin Ground; 1⁄2 Tbsp Ghee; 0.6 cm Fresh ginger; 1⁄2 Tbsp Dried coriander; 1⁄4 tsp Chili powder; 1⁄4 tsp Garam masala

Nuts

Nightshade

Guac.com

Oven

Lunch

Side dish

Appetizer

Paleo

Vegetarian

Sirtfood

For the naan:

For the stuffing:

Sweet potato samosas

Finely chop the coriander, ginger and onion.

Make a cohesive dough from all ingredients for the naan.

Roll it out and fry the naan in a few minutes in ghee or coconut oil. Turn over halfway.

Cook the potatoes until done. Make a chunky puree of them.

Fry the cumin seeds in a tablespoon of ghee until they turn brown.

Then add the chili, onion and salt. Fry until the onion is translucent.

Then add the ginger and spices and finally the mashed potatoes. Mix well and cook until all flavors are well mixed.

Add the coriander and season with salt and pepper.

Cut the naan in half and fill each half with a suitable amount of stuffing, so you can still make samosas. You can fold nice triangles or rolls. Make sure the edges are properly closed. Use some egg yolk to make edges stick.

Bake the samosas in a preheated oven at 355°F in about 20 minutes.

Sweet potato samosas

Sweet potato samosas

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