found in the Clean Eating magazine/ Sept2011

1 1/2 lbs sweet potatoes, peeled cut into chunks

2 c cauliflower, cut into pieces

1 tbsp evoo, divided

1 medium onion, finely chopped

1 c frozen peas

3 tsp finely chopped cilantro

2 tsp curry powder

2 tap garam masala

1/4 tsp ground cayeen pepper

12 sheet whole wheat phyllo dough, thawed

olive oil cooking spray

  1. Preheat oven to 400 degrees. 3 qt sauce pan of water to a boil on high. Add sweet potatoes, Cook 5 minutes. Add cauliflower, cook 10 mins. Drain when soft. Sert aside.
  2. Saute 1 tsp evoo and onion on medium-high. Saute 5 minutes until soft and slightly brown, set aside.
  3. Mash potatoes and cauliflower until smooth. mix in onions, peas, cilantro, curry powder, garam masala, and cayenne.
  4. Assemble samosas: 1 phyllo sheet on cutting board, mist with cooking spray. Fold in half length wise and spray. Place 1/3 cup of mixture at one corner. Fold cornerover to opposite side, making a triangle. Fold over to neet straight side. Continue until you reach the end, Repeat with the next 11 sheets of dough.
  5. Mist baking sheet with olive oil spray. Place samosas on sheet. Brush with olive oil. Bake 15 minutes, until tops are golden.