Recipes and Cooking Sweet Potato Wontons Be the first to rate & review! Infinitely adaptable and always satisfying, potatoes set the stage for countless flavor combinations. Here's one of our finest bite-sized potato creations. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 17, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Servings: 24 Yield: 24 wontons Jump to Nutrition Facts Ingredients 24 wonton wrappers 2 tablespoon butter, melted 3 tablespoon mango chutney 2 tablespoon butter ⅓ cup finely chopped onion 2 teaspoon curry powder 1 teaspoon minced fresh ginger 1 clove garlic, minced 1 tablespoon all-purpose flour 1 ½ cup chopped cooked sweet potato* ⅓ cup heavy cream Carrots, cut into thin bite-size strips and sauteed (optional) Directions Preheat oven to 350°F. Brush wonton wrappers with the 2 tablespoons melted butter. Press wrappers, buttered sides down, into twenty-four 1 3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown. Meanwhile, cut up any large pieces of fruit in chutney. In a large heavy skillet heat the 2 tablespoons butter over medium heat. Add onion, curry powder, ginger, and garlic; cook until onion is tender. Stir in flour. Stir in cooked sweet potato, heavy cream, and chutney. Cook and stir until thickened. Cook and stir 1 minute more. Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips. *Test Kitchen Tip: For cooked sweet potato, peel and cut one 10- to 12-ounce sweet potato into thirds. In a covered small saucepan cook potato in boiling, lightly salted water 20 minutes or until tender. Drain and chop. Rate it Print Nutrition Facts (per serving) 75 Calories 3g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 75 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 83mg 4% Total Carbohydrate 10g 4% Total Sugars 2g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.