Preheat the oven to 200°C (390°F). Bring a saucepan of water to boil.

Peel and dice the sweet potatoes into small pieces. Dice the onion. Crush the garlic and grate the ginger.

Boil the sweet potatoes until tender, then drain and mash them.

In a pan, heat oil and sauté diced onions until translucent. Add minced garlic, grated ginger, and curry powder, cooking until fragrant.

Mix the sautéed spice mixture into the mashed sweet potatoes. Add spinach and finely chopped coriander, then season with salt and pepper.

Cut the filo pastry in half length-ways into strips and place a tablespoon of the filling at one end.

Fold the wrapper over the filling to form a triangle, then continue folding until the wrapper completely encases the filling. Seal with a dab of water.

Place the samosas on a baking sheet, brush with oil, and bake until golden and crisp, about 15-20 minutes.

While the samosas bake, peel the cucumber and use a peeler to create ribbons.

Spread yogurt on a serving platter to create a bed for the samosas.

Once the samosas are done, place them on the yogurt bed.

Serve with the cucumber ribbons and a dollop of mango chutney on the side.