Looking for a side dish that is a little different?
These are super simple to make and will add a wonderful level of flavor to your dinner.
Pair them with chicken, beef, fish, or eat them on their own!
The carb count is a little high but otherwise the nutritional count is pretty decent.
According to Myfitnesspal each serving (recipe makes 2 servings) is:
302 calories, 53 carbs, 7 fat, 7 protein, 9 fiber. (The photo above is one serving!)
Samosas are one of my all time favorites. You can check out our Baked Chicken Samosa recipe HERE.
These stuffed sweet potatoes are as close as you can get to a samosa without adding all that crispy pastry. We hope you give them a try.
(P.S. - Please let us know if you do. We'd love to hear from you.)
Samosa Stuffed Sweet Potato
2 medium sweet potatoes (about 7" each)
2 Tbsp 1% milk
1 Tbsp oil
1/2 tsp mustard seeds
4 green beans
1/2 small onion
1 small carrot
1 clove garlic
1 tsp grated ginger
1/2 tsp coriander
1 tsp cumin
1/4 tsp turmeric
salt & pepper
1/2 cup frozen peas
1 tsp lemon juice
Cook your sweet potatoes. First poke holes all over the potatoes. Second - either microwave them for approx 10 - 12 minutes (until fork tender), or roast them in the oven at 375 for about an hour (until fork tender).
When done, let cool until you can pick them up with your hands.
Preheat oven to 375.
Cut sweet potatoes in half lengthwise and scoop out the filling, be sure to leave approx 1/4 inch around the outside.
Place filling in a bowl and add in the milk. Mash with a fork until fairly smooth - no large chunks should remain. Set side.
Chop the beans, onion, carrot, and garlic fairly fine.
Heat a large skillet over medium heat. Add in the oil. When the oil is sizzling, add in the mustard seeds, green beans, onion, carrot, garlic, and ginger.
Cook until onions start to brown - about 6 - 8 minutes.
Add in the spices and the frozen peas.
Cook and stir until peas are softened - about another 2 - 3 minutes.
Remove from heat and stir into the mashed sweet potato with the tsp of lemon juice.
When well combined, spoon mixture into the sweet potato shells and place on a cookie sheet lined with parchment paper.
Bake at 375 for approx 20 - 30 minutes - until heated through.
I found half a serving (half a sweet potato) was all I needed with a pork chop so I saved the other half for lunch the next day.
I heated it in the microwave for a few minutes and it was just as delicious as the night before.
A little fancier side dish than the usual twice baked potato. A wee bit healthier too.
Easy to double or even triple for a crowd.
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