Sweet Potato Samosas with Ginger-Cumin Cranberry Chutney

I love eating what's in season. Right now, sweet potatoes and cranberries are two of my favorite foods to experiment with. As we're nearing Thanksgiving, a lot of the recipes we see out there are variations on the same sweet potato casserole and cranberry sauce I've been eating my whole life. To change things up a bit, I decided to do sweet potatoes and cranberries with an Indian twist.



Sweet Potato Samosas
Serves 4

1 cup sweet potato puree (recipe follows)
1/4 cup frozen peas
1/4 an onion, diced
1 tablespoon olive oil
1/4 teaspoon tumeric
1/4 teaspoon ginger
Pinch of curry powder
Salt and pepper
1 pre-made pie crust
1 egg

1.) Saute onion and spices in olive oil over medium heat until onion is translucent
2.) Add peas and sweet potato puree, cook 5 minutes over low heat
3.) Cut the pie crust into triangles
4.) Put a spoonful of sweet potato mixture in center of each triangle
5.) Pull up sides of triangle and pinch together to form samosa
6.) Brush with egg white
7.) Cook at 450 degrees for 20 minutes

Sweet Potato Puree
1 sweet potato
Salt and pepper

1.) Peal and dice sweet potato
2.) Cook sweet potato in boiling water until tender, about 30 minutes
3.) Add salt and pepper and process in food processor until smooth


Ginger-Cumin Cranberry Chutney
1 cup fresh or frozen cranberries
1 garlic clove
1 tablespoon olive oil
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2 tablespoons brown sugar
Salt

1.) Saute garlic in olive oil 1 minute on low heat
2.) Add spices and cranberries
3.) Cook over medium heat until cranberries pop, about 20 minutes
4.) Add brown sugar