Sweet Potato Wontons
Prep Time: 15 minutes
Cook Time: 30 minutes
Level of Difficulty: Easy
24 Wonton Wrappers (prefer Nasoya brand)
2-4 T. Olive oil
3 T. Mild or sweet Mango Chutney (Patak brand)
1/3 C. Onion, chopped
2 t. Madras Curry Powder (or to taste)
1 t. Ginger, fresh and minced
1 clove Garlic, minced
1/2 C. Cooked Sweet Potato
1/3 C. Vegetable broth (Pacific brand, Low Sodium)
Optional: Garnish Slivered crystallized ginger
Preheat oven to 350 degrees. Brush mini muffin tin with extra virgin olive oil. Gently push wonton wrappers with wooden dowel. Brush tips lightly with olive oil. Bake approximately about 3 minutes or until light brown.
Pre-cook sweet potatoes in skins. Once cool, peel & mash the potatoes.
In large heavy skillet, heat olive oil over medium heat. Add onion, curry powder, ginger and garlic. Cook until tender. Stir in cooked sweet potato, broth and chutney. Cook until thickened, approximately 1 minute. Spoon sweet potato mixture into wonton shells. Top with crystallized ginger. Return briefly to oven to warm. Serve.
Recipe developed by Chef Laura Valcour