Samosa Stuffed Sweet Potatoes

Samosa Stuffed Sweet Potatoes

I wasn’t really sure what to call this recipe. These “samosa stuffed sweet potatoes” aren’t actually stuffed with samosas (that might be weird), but rather with the flavors of a samosa filling.

I know…samosas aren’t usually made with sweet potatoes. I guess I’m sort of using the word samosa loosely. The flavors are reminiscent of a samosa.

I added cauliflower to the spiced filling for a little texture and added nutrition. And because I think sweet potatoes and coconut oil are a match made in heaven, I used it to saute a mixture of onion, jalapeno, ginger, and spices to add to the sweet potato filling. Coconut oil is all the rage now.

Samosa Stuffed Sweet Potatoes

While they would have been perfectly delicious as-is, I served them with greek yogurt and tamarind date chutney (which is easy to find at most Indian markets). Some green chutney would have also been a great addition.

Samosa Stuffed Sweet Potatoes

I’m embarrassed to admit that we finished these off in one sitting. I will definitely be doubling the recipe next time.

Samosa Stuffed Sweet Potatoes

Samosa Stuffed Sweet Potatoes


  • 1.25 pounds sweet potatoes (3 medium)
  • 10 ounces cauliflower florets, roughly chopped
  • 1 tablespoon canola oil
  • Salt, to taste
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 1 jalapeno, seeded and minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 tsp amchoor powder
  • 3/4 cup frozen peas, defrosted
  • 2 tablespoons cilantro, chopped
  • Greek yogurt, for serving (optional)
  • Tamarind date chutney, for serving (optional)


  • Preheat the oven to 400 degrees. Wash and scrub the sweet potatoes to remove any dirt. Prick them with a fork or a sharp knife, place them on a sheet pan, and bake until soft on the inside. This will take about an hour, but will depend on the size of your sweet potatoes.
  • Meanwhile, toss the cauliflower with the canola oil and spread on a sheet pan. Sprinkle with salt. Bake at 400 degrees for about 20 minutes, or until tender and lightly caramelized.
  • Heat the coconut oil in a large skillet over medium heat. Add the onion and season with a pinch of salt. After about five minutes, when the onion starts to soften, add the jalapeno. Cook for another five or so minutes until the jalapeno and onion are both soft. Add the ginger and cook for another minute. Add the coriander, garam masala, and cumin. Saute for another minute until fragrant. Transfer the onion mixture to a large bowl.
  • Cut the sweet potatoes in half length-wise and carefully scoop out the flesh. Transfer the sweet potato flesh to the bowl with the onion mixture and add the cooked cauliflower, amchoor powder, frozen peas, and cilantro. Taste for seasoning and add additional salt if necessary.
  • Divide the mixture evenly among the sweet potato skins. Broil the stuffed sweet potatoes on high until lightly crisp on top. Serve with greek yogurt and tamarind date chutney.


Amchoor powder can be found at most Indian markets. If you can't find it, you can substitute a small squeeze of lemon or lime juice.

The potatoes can be stuffed in advance. Reheat in a 350 degree oven for about 20 minutes, or until heated through, and then broil.

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