Asian wonton wrappers make delectable little cups to hold a curried sweet potato filling. They'll be a hit at your next party. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat wonton wrappers with nonstick spray. Press wrappers, sprayed 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; set aside. In a large heavy skillet, heat the canola oil over medium heat. Add onion, curry powder, ginger, and garlic; cook until onion is tender. Stir in flour. Stir in cooked sweet potato, half-and-half, and chutney. Cook and stir until thickened. Cook and stir for 1 minute more.

  • Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips.

Tips

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 about 20 minutes or just until tender. Drain and chop.

Nutrition Facts

61 calories; 1.7 g total fat; 0.4 g saturated fat; 2 mg cholesterol; 69 mg sodium. 65 mg potassium; 10.1 g carbohydrates; 0.8 g fiber; 2 g sugar; 1.3 g protein; 3254 IU vitamin a iu; 3 mg vitamin c; 14 mcg folate; 14 mg calcium; 6 mg magnesium;