Preheat oven to 400 degrees.

Make the Garam Masala Sweet potatoes and/or my Kheema. Set aside and let cool to room temperature.

Crack one egg and beat to make an egg wash. Set aside.

Melt 3-4 tbsp of coconut oil and set aside.

Heat tortillas on a dry pan on medium heat and cook through so they’re more pliable.

Take heated tortillas and cut them in half using clean scissors or a knife.

Fold the tortilla into thirds forming a triangle. Brush the surface of one of the thirds with egg wash, and fold the other third over so it forms a triangle. Press it down gently so it seals with the egg wash.

Take each triangle and stuff with a tablespoon full of sweet potatoes or kheema or anything else you’d like.

Optional: Brush the bottom ends of the triangle with egg wash and seal together. Note: it’s hard to do this but you can try! I find it easier to leave the bottom ends open.

Take another brush and brush the surface of the samosa with coconut oil/ghee/olive oil.

Lay on a baking sheet lined with parchment paper.

Bake for 15-20 minutes (flipping over halfway) until crispy and golden brown.

Serve hot with my Creamy Cilantro Chutney or sugar-free ketchup!