Leftover Sweet Potato Wontons

Name: Leftover Sweet Potato Wontons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 serving(s)
Ingredients: 2 tablespoons butter; 1 red bell pepper, diced; 1/4 cup finely chopped onion; 2 teaspoons curry powder; 1 cup chopped cooked sweet potato; 1 tablespoon flour; 1/4 cup sour cream; 2 tablespoons mango chutney; 24 wonton wrappers; 2 tablespoons butter, melted

Submitted by An_Net

"These delicious tiny appetizers are made using leftover cooked sweet potatoes but you could use any mashed vegetable eg. pumpkin or normal potato with added ham/bacon or seasonings to taste."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 24

ingredients

2 tablespoons butter
1 red bell pepper, diced
¹⁄₄ cup finely chopped onion
2 teaspoons curry powder
1 cup chopped cooked sweet potato
1 tablespoon flour
¹⁄₄ cup sour cream
2 tablespoons mango chutney
24 wonton wrappers
2 tablespoons butter, melted

directions

Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender.
Stir in cooked sweet potatoes. Cool.
Stir flour, sour cream, and chutney
Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups.
Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.

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Reviews

What an interesting way to use up sweet potatoes! I used green bell pepper, as that is what I had on hand. Thanks for sharing!

Starrynews
This was easily adapted to accomodate a vegan relative and everyone loved them. I used premade filo cups, tofu "sour cream" and dairy-free margarine. I also used a green pepper, because that's what I had, but I think the red would look nicer. Wonderful recipe, thanks!

jerilloyd

RECIPE SUBMITTED BY

An_Net

I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas. My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=100%> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=crazykeas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/crazykeas.jpg" border="0" alt="Photobucket"></a> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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