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    Home » Recipes » Appetizers, Small Bites & Snacks

    Sweet Potato & Butternut Samosas

    Published: Jun 15, 2022 · Modified: Apr 12, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Sweet potato & butternut samosas on a tray with mint chutney, tamarind sauce, and Moosewood dipping sauce. Pin Text reads: Baked (not fried) Sweet Potato & Butternut Samosas with 3 dipping sauces

    Sweet Potato Samosas are delicious pastry triangles filled with a savory mixture of sweet potatoes, butternut squash, and warm Indian spices. Our samosa recipe is baked (not fried!), and includes three sweet and savory dipping sauces. Samosas are perfect for an appetizer, light lunch, or packing in a picnic.

    Close-up of sweet potato & butternut samosas on a tray with dipping sauces.

    What are Samosas?

    Samosas are savory little pyramid-shaped pastries filled with a mixture of potatoes, onions, and spices. Often associated with Indian or Tibetan cuisine, samosas are now enjoyed by people around the world.

    For this sweet potato samosa recipe, we made a few modifications to what would be considered traditional samosas, which are customarily filled with a potato and pea filling.

    The most obvious change we made was to swap out the peas for butternut squash. (Because I don't like peas.) This led to trading out the regular potatoes for white sweet potatoes, because sweet potatoes pair so well with butternut squash. We added curry powder and other warm spices to boost the butternut squash flavor, too.

    Dipping sauces almost always accompany samosas, and we’ve included recipes for three of our favorite sauces here: tamarind, mint, and a vintage Moosewood dipping sauce.

    Samosas can be served as an appetizer, entrée, or snack. They are usually deep-fried, but baking (as is the case with this recipe) or air frying are healthier ways to cook them without sacrificing flavor.

    Jump to:
    • What are Samosas?
    • Samosa Ingredients
    • How to Make Baked Samosas
    • Samosa Dipping Sauces
    • Variations
    • Top Tip
    • FAQ
    • Related Recipes
    • What to Serve with Samosas
    • Sweet Potato & Butternut Samosas

    Samosa Ingredients

    Samosa ingredients: sweet potatoes, butternut, oil, onion, garlic, ginger, mustard seeds, lemon juice, and spices.

    Sweet Potato Filling

    • White sweet potatoes: We recommend using white-fleshed sweet potatoes. We have made this recipe with orange sweet potatoes, and they tasted fine, but the white sweet potatoes lend a more traditional potato texture to the finished samosas.
    • Butternut squash: You can sub in any orange or yellow winter squash for the butternut. (Or peas, if that's your thing.)
      • Butternut squash is famously difficult to cut. Be careful and take your time.
    • Onions: We prefer to use yellow or white onions for this recipe; however, any onion will work.
    • Ginger: Use fresh ginger if you can. You can substitute ½ teaspoon of dry ginger if you can't find fresh.
    • Garlic: Fresh garlic is always best; however, in a pinch, you can sub in ½ teaspoon of garlic powder or granulated garlic.
    • Canola oil (or light olive oil)
    • Mustard seeds
    • Ground coriander
    • Curry powder
    • Nutmeg
    • Kosher salt
    • Lemon juice
    • Cayenne (optional)

    Yogurt Dough

    You can use any kind of resilient pastry dough to make baked samosas, including puff pastry, phyllo dough, and premade pie dough. (Note that you may have to adjust the baking time and temperature.)

    Dough ingredients: salt, flour, yogurt.

    How to Make Baked Samosas

    This Sweet Potato & Butternut Samosas recipe was inspired by "Samosas", Moosewood Cookbook by Mollie Katzen, 1974.

    Sweet Potato Filling

    Heat a large skillet over medium heat. Add the oil, and swirl to coat the bottom of the pan. Add the cubed butternut squash, and sauté until it just begins to soften.

    Add the onion, and stir until the squash is tender and the onion is soft and translucent.1

    Add the garlic, ginger, mustard seeds, coriander, curry, nutmeg and salt. Stir over medium heat for a minute or two to release the flavors of the spices.2

    Butternut and onions in a skillet.

    Put the cubed sweet potatoes into a medium saucepan and cover with water.

    Bring to a boil over medium heat, reduce the heat to low, and simmer until the potatoes are tender; about 15 minutes.3

    Drain and mash very lightly – just break them into pieces. You want them to be very chunky: not a smooth mash.4

    Mashing sweet potatoes.

    Combine squash mixture with mashed sweet potatoes. Stir in lemon juice.5

    Allow the filling to cool at least 15 minutes before filling the pastries.6

    Frying the ingredients for filling mixture.

    Yogurt Dough

    Mix the flour and salt together. Make a well in the center of the flour mixture, and add the yogurt.7

    Mix with your hand to form a smooth dough. Add extra flour if you need to keep the dough from being sticky.8 Knead the dough for about five minutes, then cover until the filling has sufficiently cooled.9

    Mixing dough for samosas.

    Assembling Pastries

    Preheat oven to 425°F (220°C).

    Roll out the samosa dough and cut nine 6-inch circles.10 Cut each circle in half.11

    I cut the circles using a 6-inch hand-pie maker. Cutting around the outside of a small bowl works too.

    rolling out dough and cutting half-circles.

    Holding one half circle of dough in your palm, wet half of the straight edge with a fingertip of water.12 Fold the edges together to form a cone.13-14

    Forming cone for samosa filling.

    Fill the cone with about a tablespoon of filling.15

    Wet half of the top of the cone with water, then pleat the side opposite the seam and pinch the top edge together in the middle.16

    Roll the top edge over slightly to seal.17 It works best when the seam/roll is placed opposite the straight sealed edge.18

    4 images illustrating how to fill the samosa cone.

    Bake Samosas

    Place the prepared samosas rolled side down on a parchment-lined baking tray.19

    Bake at 425°F (220°C) for about 25-30 minutes, or until golden brown.

    Tip: Cooking times are based on using the yogurt dough in this recipe. If you use a different dough, adjust the cooking time and temperature for that dough.

    Samosas on a parchemnt-lined baking tray, ready to bake.

    Samosa Dipping Sauces

    Moosewood Dipping Sauce

    Note: I couldn’t find the Moosewood Dipping Sauce recipe in the current (40th Anniversary) edition, but it's in my original copy! This sauce is delicious, so you're welcome.

    Place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Simmer 10 minutes to reduce slightly.

    Serve warm or at room temperature.

    Mint Chutney

    Put mint, cilantro, ginger, lime, water, salt and pepper in a food processor and process until it becomes a sauce. (It’s OK if there’s still little leaf bits.)

    Heat canola oil in a small skillet over medium heat. Add the mustard seeds and fry until you hear popping; about a minute.

    Add fried mustard seeds to sauce dipping sauce and serve.

    Tamarind Dipping Sauce

    Heat the oil in a small saucepan over medium heat. Add cumin seeds, garam masala, and ginger. Cook and stir for about a minute to activate the spices.

    Stir in the water, and then the sugar and tamarind paste.

    Bring to a boil, then reduce the heat to low and simmer for about 15 minutes; until the mixture turns deep brown. (It should be thick enough to coat the back of a spoon.)

    Hand holding a half-eaten samosa.

    Variations

    Vegan: To make this samosa recipe vegan, simply substitute vegan yogurt for dairy-based yogurt in the dough. The filling is fully vegan already.

    Top Tip

    Leftover Pastry: Spread the leftovers bits of pastry on a baking sheet lined with parchment paper. Sprinkle with sugar and bake while you assemble the samosas. It will take about 15 minutes at 425°F (220°C).

    FAQ

    Can you cook sweet potato samosas in an air fryer?

    To cook these samosas in an air-fryer, first use a pastry brush to lightly coat the prepared samosas with a neutral cooking oil (i.e., canola or light olive oil).

    Arrange the samosas in an air-fryer basket, leaving ample of space around each one. Do not crowd. Air fry at 375°F (190°C) for about 8 minutes, or until golden brown. Turn samosas halfway through cooking time.

    Sweet potato & butternut samosas on a tray with mint chutney, tamarind sauce, and Moosewood dipping sauce.

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    What to Serve with Samosas

    Samosas can be served as an appetizer, entrée, or snack; always with some kind of sauce (i.e., mint sauce, tamarind sauce, chutney, etc.)

    You can pack a light, satisfying vegetarian lunch or picnic with samosas, a simple raita, and a serving of Moroccan Carrot Salad, Armenian-style Eggplant & Carrot Salad or Baigan Achari. For a heartier meal, try pairing samosas with Apricot Chicken Tagine, Chicken Saag, or Armenian Lentil Stew with Eggplant.

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      Indian Eggplant Pickling Style (Baigan Achari)
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    Close-up of sweet potato & butternut samosas on a tray with dipping sauces.
    5 from 6 votes

    Sweet Potato & Butternut Samosas

    Sweet Potato Samosas are delicious pastry triangles that are baked (not fried!), and filled with a savory mixture of sweet potatoes, butternut, and Indian spices; with three dipping sauces from which to choose.
    Inspired by "Samosas" in Mollie Katzen's (Original) Moosewood Cookbook.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Lunch, Main, Side Dish, Snack
    Cuisine: American, Indian
    Diet: Vegetarian
    Prep Time:45 minutes minutes
    Cook Time:30 minutes minutes
    Cooling time:15 minutes minutes
    Total Time:1 hour hour 30 minutes minutes
    Servings: 18 servings
    Calories: 125kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 medium skillet
    • 1 6-inch hand-pie cutter optional; or a small bowl
    • 1 Small Skillet optional; for dipping sauces
    • 1 small saucepan optional; for dipping sauces

    Ingredients

    Moosewood Samosa Dough
    • 2½ cups flour
    • ½ teaspoon salt
    • 1 cup plain yogurt
    Sweet Potato & Butternut Samosa Filling
    • 1 tablespoon canola oil or olive oil
    • 1 cup butternut squash peeled and cut into ¼-inch cubes; about 5½ ounces
    • 1 cup finely chopped onion
    • 2 cloves garlic minced
    • 1 tablespoon freshly grated ginger
    • 1 teaspoon mustard seeds
    • 1 teaspoon ground coriander
    • 1 teaspoon curry powder
    • ⅛ teaspoon freshly ground nutmeg
    • 1 teaspoon kosher salt
    • 2 tablespoons lemon juice
    • ⅛ teaspoon cayenne optional; to taste
    • 2 whole white flesh sweet potatoes peeled and cut into 1-inch cubes; about 1 pound
    Moosewood Dipping Sauce
    • ½ cup cider or rice wine vinegar
    • ½ cup water
    • 3-4 tablespoon brown sugar
    • 1 clove garlic minced
    • 1 teaspoon kosher salt
    Mint Chutney
    • 1 cup fresh mint leaves
    • ½ cup chopped cilantro
    • 1 tablespoon fresh ginger chopped
    • ½ lime
    • ¼ cup water
    • 1 tablespoon canola oil or olive oil
    • 1 teaspoons mustard seed
    Tamarind Dipping Sauce
    • 1½ teaspoons canola oil or olive oil
    • ½ teaspoon cumin seeds
    • ½ teaspoon garam masala
    • ½ teaspoon ginger
    • 1 cup water
    • ⅔ cup sugar
    • 1½ tablespoons tamarind paste

    Instructions

    Sweet Potato & Butternut Filling

    • Heat a large skillet over medium heat. Add the oil, and swirl to coat the bottom of the pan.
      Add the cubed butternut squash, and sauté until it just begins to soften.
      Add the onion, and stir until the squash is tender and the onion is soft and translucent.
    • Add the garlic, ginger, mustard seeds, coriander, curry, nutmeg and salt.
      Stir over medium heat for a minute or two to activate the spices.
    • Put the cubed sweet potatoes into a medium saucepan and cover with water.
      Bring to a boil over medium heat, reduce the heat to low, and simmer until the potatoes are tender; about 15 minutes.
      Drain and mash very lightly – just break them into pieces. You want them to be very chunky: not a smooth mash.
    • Combine squash mixture with mashed sweet potatoes. Stir in lemon juice.
      Allow the filling to cool at least 15 minutes before filling the pastries.

    Moosewood Samosa Dough

    • Mix the flour and salt together. Make a well in the center of the flour mixture, and add the yogurt.
    • Mix with your hand to form a smooth dough. Add extra flour if you need to keep the dough from being sticky.
      Knead for about five minutes, then cover until the filling has sufficiently cooled.

    Assemble Pastries

    • Preheat oven to 425°F | 220°C.
    • Roll out the samosa dough and cut nine 6-inch circles. Cut each circle in half.
      I cut the circles using a 6-inch hand-pie press. Cutting around the outside of a small bowl works too.
    • Holding one half circle of dough in your palm, wet half of the straight edge with a fingertip of water. Fold the edges together to form a cone.
    • Fill the cone with about a tablespoon of filling.
      Wet half of the top of the cone with water, then pleat the side opposite the seam and pinch the top edge together in the middle.
      Roll the top edge over slightly to seal. (It works best when the seam/roll is placed opposite the straight sealed edge.)

    Bake (No Frying!)

    • Place the prepared samosas rolled side down on a parchment lined-baking tray.
      Bake at 425°F | 220°C for about 25-30 minutes, or until golden brown.

    Moosewood Dipping Sauce (optional)

    • Place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Simmer 10 minutes to reduce slightly.
      Serve warm or at room temperature.

    Mint Chutney (optional)

    • Put mint, cilantro, ginger, lime, water, salt and pepper in a food processor and process until it becomes a sauce. (It’s OK if there’s still little leaf bits.)
      Heat canola oil in a small skillet over medium heat. Add the mustard seeds and fry until you hear popping.
      Add fried mustard seeds to sauce dipping sauce and serve.

    Tamarind Dipping Sauce (optional)

    • Heat the oil in a small saucepan over medium heat. Add cumin seeds, garam masala, and ginger. Cook and stir for about a minute to activate the spices.
    • Stir in the water, and then the sugar and tamarind paste.
      Bring to a boil, then reduce the heat to low and simmer for about 15 minutes; until the mixture turns deep brown. (It should be thick enough to coat the back of a spoon.)

    Notes

    Perfect as an appetizer, light lunch, or packing in a picnic.

    Nutritional information includes only values for the Sweet Potato Samosas. It does not include any information for dipping sauces. 
    Cooking times are based on using the yogurt dough in this recipe. If you use a different dough, adjust the cooking time and temperature for that dough.

    Nutrition

    Serving: 1samosa | Calories: 125kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 99mg | Fiber: 1g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
    Moosewood cookbook, page 170 "Entrees": Samosa recipe.

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    Originally Published January 13, 2015. This post has been updated with new content, images, and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Comments

      5 from 6 votes

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    1. Amanda Wren-Grimwood says

      April 13, 2023 at 12:37 am

      5 stars
      Love homemade samosa and these are delicious. Really love the tamarind sauce too.

      Reply
      • Renée B. says

        April 13, 2023 at 8:07 am

        Tamarind is such a unique flavor - I love it too!

        Reply
    2. Tavo says

      April 12, 2023 at 11:42 pm

      5 stars
      I recently had the pleasure of trying Sweet Potato & Butternut Samosas and they were absolutely delicious! These samosas were filled with a perfect combination of sweet potato and butternut squash, making them the perfect blend of sweet and savory.

      The pastry was crispy on the outside and soft on the inside, making for the perfect texture combination. I loved the way the flavors of the sweet potato and butternut squash were enhanced by the aromatic spices used in the recipe.

      Reply
      • Renée B. says

        April 13, 2023 at 8:09 am

        Thanks so much for the kind words and thorough feedback. Love that sweet-savory combo!

        Reply
    3. dina and bruce miller says

      April 12, 2023 at 5:49 pm

      5 stars
      These look heavenly. Love the simple 3 ingredient dough! Can not wait to make them!

      Reply
      • Renée B. says

        April 13, 2023 at 8:12 am

        The first time I made the dough, I was a little hesitant because the ingredient list was so simple. It just didn't seem possible to get a pastry-textured dough with only three ingredients, but it works!

        Reply
    4. Anjali says

      April 12, 2023 at 5:00 pm

      5 stars
      This was such a fun twist on regular samosas!! These made the perfect appetizer for our dinner tonight!

      Reply
    5. cyndy says

      April 12, 2023 at 4:39 pm

      5 stars
      This was my first attempt at homemade samosas and they were a hit! LOVED the flavors and that they are baked not fried.

      Reply
    6. Michele says

      October 28, 2015 at 7:16 pm

      Renée-

      I loved this recipe but the phyllo didn't want to cooperate. Likely user-error though since I've not really used the stuff before. Ended up laying some of the sheets like a lasagna with the filling in the middle. Any suggestions on handling the phyllo if I give it another try? In the meantime, the filling is awesome and I think I might try forming it into patties and baking it.

      Michele

      Reply
      • Renée ♥ says

        October 28, 2015 at 8:26 pm

        So sorry that you are having trouble with the phyllo. It is temperamental in very dry climates. You can try covering it with a very damp cloth, uncovering it as you use each sheet. I don't know what brand you are using, but I've had great luck with Athens. Or you could just throw in the towel completely (pun intended) and just use a sheet of puff pastry. The pastry texture will be different, but it will be no-hassle, and the result will be light, flaky and delicious. So glad you like the filling. Best of luck. 🙂

        Reply
    7. kelsey says

      January 15, 2015 at 6:47 am

      oooh yum! i love samosas and butternut squash... the perfect combo!

      Reply
    8. Laura says

      January 14, 2015 at 5:02 pm

      Kudos on tackling samosas! I love them but am forever intimidated.

      Reply
    9. Geoff (Steep Stories) says

      January 14, 2015 at 4:22 pm

      5 stars
      I love sweet potatoes. I love samosas. I wish I knew how to cook. I should pass on this recipe to a sibling that DOES know how to cook so I could eat all of it.

      Reply
    10. Catherine says

      January 14, 2015 at 1:05 pm

      I love Moosewood (I make a version of their Shepherd's Pie all the time), so you had me at that inspiration! I pinned these to make soon. They look amazing.

      Reply
      • Renée ♥ says

        January 14, 2015 at 1:17 pm

        Mollie Katzen is my culinary hero. (In fact, I have a post about that very topic scheduled for later this year.) She has done so much to advance plant-based cooking into the mainstream American diet, and I'm always so inspired by her.

        Reply
    11. Melinda says

      January 14, 2015 at 10:37 am

      These look delicious! Of course, convincing my husband to eat squash is a bit of an undertaking, but maybe I just wouldn't tell him it is there....

      Reply
      • Renée ♥ says

        January 14, 2015 at 1:15 pm

        As far as cooking is concerned, what he doesn't know won't hurt him! I used to get my kids to eat new things like that way all the time!

        Reply
    12. Kim (Feed Me, Seymour) says

      January 14, 2015 at 10:25 am

      I cannot explain how much I am obsessed with these! They look amazing. Samosas are probably one of my favorite things on Earth and this twist is fantastic.

      Reply
    13. Pech says

      January 14, 2015 at 9:49 am

      Moosewood cookbooks are still my favorite vegetarian cookbooks for the variety of recipes and simplicity!

      Reply

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