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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


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.

  • 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.


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; protein 1.3g 3% DV; carbohydrates 10.1g 3% DV; dietary fiber 0.8g 3% DV; sugars 2.3g; fat 1.7g 3% DV; saturated fat 0.4g 2% DV; cholesterol 1.9mg 1% DV; vitamin a iu 3253.7IU 65% DV; vitamin c 3.2mg 5% DV; folate 13.7mcg 3% DV; calcium 14.4mg 1% DV; iron 0.5mg 3% DV; magnesium 6.4mg 2% DV; potassium 65mg 2% DV; sodium 69.1mg 3% DV.