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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  • Bee

    Very cool! Perhaps you could call them Samosa Infusion Potatoes? Or something? Hehe. I’ve had samosas maybe once, but these look fantastic!

    • Colleen

      Haha, not a bad idea!

  • In and Around Town

    Such a great recipe so matter what it is called 🙂 These flavors are great. I have had a jar of coconut oil in my cabinet for some time looking for something to help get into it – this may just be the ticket!

  • Michelle Collins

    I am totally craving a samosa now!

  • Megan

    Looks like an interesting and flavorful dish. Greek yogurt definitely sounds good with this.

  • Sacha Madadian

    Um, I need these right now. You are so good at feeding my sweet potato addiction :).

  • ATasteOfMadness

    Holy moly, this is like two awesome foods rolled into one! I am in love, this looks great!!

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  • Emily

    What a fun and creative dish! These would be a huge hit among my Indian loving husband!

  • FromTheGroundUp

    Brilliant idea! Thank you for sharing. This is absolutely going on the menu this week. I’ve never used amchoor powder: where did you find yours?


    • Colleen

      I always see it at Indian markets, but if you can’t find it you could probably just use a squeeze of fresh lemon or lime juice.

  • Marc Bider

    Thank you, tried them this week after seeing them on Tasteologie…Fantastic

    • Colleen

      Thanks! Glad you liked them!

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  • chsook

    Wow. just made these tonight and they were absolutely fantastic. Wasn’t sure about the cauliflower but went for it and made the recipe as is- except lemon juice instead of amchoor- and was truly stunned. I am a big fan of traditional samosas but these were filling and tasted decadent without actually being decadent. A home run with the fiance- he ate 3 halves and I ate two! Woah. Served them with leftover creme fraice and Mrs. Balls peach chutney. To die for. Making these again asap. Cant wait to have the leftover half for lunch!! Didn’t miss the meat at all.

    • Colleen

      Yay! Glad you liked the recipe!

    • Kammie @ Sensual Appeal

      Okay now I really need to make this!

  • Kammie @ Sensual Appeal

    Ohhh my goodness – these are AWESOME! I love sweet potatoes, but never had them stuffed with anything before. This is such a creative yet fantastic idea.

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