I happen to love Indian food and food happens to be a major component of Indian culture, so it’s no surprise that a lot of Indian dishes are influenced by the culture. Dinner in Indian homes is traditionally a sit-down, family affair and accompanied with a variety of appetizers, sides, and sauces. Because festivity and hospitality is conveyed through food, a lot of Indian cuisine is rich and heavy in calories. I’ve taken a traditional Indian appetizer- the samosa (a deep fried crepe filled with potatoes and spices) and made some healthy changes. I’ve swapped the regular potatoes for sweet potatoes and rather than deep frying the crepes, I suggest baking them.
Sweet potatoes are a great alternative to regular yellow or white potatoes. They have tons of potassium and vitamin C, are full of fiber, and have nearly as much beta-carotene (vitamin A) as carrots (great for the eyes and as an antioxidant). So sweet potatoes are great for individuals that have diabetes and cardiovascular problems. They are also fat-free and low in calories, so indulge in them even if it’s not Thanksgiving.
Sweet Potato Samosas
What you’ll need:
- 1 sweet potato, sliced
- 1 tablespoon of heavy cream
- 1 teaspoon of cinnamon
- 1 tablespoon of brown sugar
- 1 egg white
- 1 tablespoon of honey
- 15 wonton wrappers
Directions:
- Pre-heat oven to 375F.
- In a pan, over medium heat simmer and mix the sweet potatoes, cream, and water until the potatoes are fully cooked and creamy.
- Remove the potatoes from the heat and add the brown sugar and cinnamon.
- Place a small scoop of the potato mixture in the middle of the wonton wrappers, brush the edges with egg white, and fold the sides over to seal the potatoes on the inside of the wrappers.
- Bake for 10 minutes on one side and flip them over, bake for an additional 5 minutes or until golden brown on both sides.
- Remove the samosas from the oven and drizzle the tops hith honey; serve immediately.
