Sweet Potato Wontons

Infinitely adaptable and always satisfying, potatoes set the stage for countless flavor combinations. Here's one of our finest bite-sized potato creations.

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  • Makes: 24 servings
  • Serving Size: 1 wonton
  • Makes: 24 wontons
  • Prep: 25 mins
  • Bake: 10 mins 350°F

Sweet Potato Wontons

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips.

From the Test Kitchen

*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.

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Nutrition Facts (Sweet Potato Wontons)

  • Per serving:
  • 75 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 83 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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