Japanese Sweet Potato Samosa! Recipe (with Video)

Preparing the Sweet Potatoes
1. Cover the sweet potatoes in foil and bake it for 1 hour on 375F.
2. Pierce with a knife or skewer to make sure it’s baked through.
3. Let it completely cool off before peeling.
Making the Filling
1. Mash the sweet potato and then add all the fresh herbs and spices.
2. Mix it well.
Preparing the Rice Paper
1. Now take the rice paper and dunk it in the shallow dish full of water.
2. Use lukewarm water.
3. Sprinkle toasted sesame seeds and add another layer of rice flour.
4. Fold it in half and then bring two sides together by making a triangle.
5. Make sure there is no space left or the oil will find the filling which can cause it to leak.
Filling the Samosas
1. Take a heaping spoon of the filling and fill in the rice paper.
2. Leave space on top to seal the samosa with simple water wash.
3. I use my finger to moisten the rice paper but you can also use small pastry brush.
Frying the Samosas
1. Heat the oil and once hot, gently place the samosa in the pan.
2. Fry until golden brown.
3. Enjoy it with homemade tamarind chutney or mint raita!
For Bulk Preparation
1. For Ramadan, I make these in bulk.
2. I rub a generous amount of oil on the samosas and freeze them in an airtight plastic bag.
3. No need to fry, simply place in the air fryer at 375F for 15 minutes.