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

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

75 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 83 mg sodium. 10 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein;

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