Sweet Potato Samosas with Black Pepper & Lime Chutney

Rootham Black Pepper and Lime Chutney is a special blend of peaches, onions, red peppers, and herbs that makes a colourful and tasty condiment for appetizers, meat and egg dishes. 

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Makes 24 samosas

  • 1 large sweet potato
  • ½ package wonton papers
  • 2 Tbsp Rootham Black Pepper and Lime Chutney
  • 2 Tbsp sesame oil
  • 2 tsp  curry powder, optional
  • 2 Tbsp/ Rootham Black Pepper and Lime Chutney

Preheat oven to 375°F/190°C.

Cook sweet potato until soft.  Either bake sweet potato with skin on in a 400°F/200°C oven or place sweet potato with skin on in boiling water or microwave until soft.  Scoop sweet potato from skin.  Mash sweet potato with 2 tablespoons (30ml) of Black Pepper and Lime Chutney and curry powder, if using.  

Place 1½ teaspoon (7.5ml) of sweet potato mixture into center of each wonton wrapper.  Brush two adjacent edges of wraper with water, fold into a triangle and press edges together to seal.  Brush both sides with sesame oil then place samosas on a baking sheet.

Bake in preheated oven for 10 minutes then turn over and bake for 5 minutes more.

Place on a platter and serve with remaining Black Pepper and Lime Chutney.

Tip:  Do not substitute regular oil.  Light or medium sesame oil adds a nutty flavour.

Pair with an off-dry white such as Riesling or Gewürtztraminer, or an India Pale Ale.

More recipes from Rootham's Gourmet Preserves of Guelph, Ontario

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