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


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; total fat 1.7g 3% DV; saturated fat 0.4g; cholesterol 2mg 1% DV; sodium 69mg 3% DV; potassium 65mg 2% DV; carbohydrates 10.1g 3% DV; fiber 0.8g 3% DV; sugar 2g; protein 1.3g 3% DV; exchange other carbs 1; vitamin a iu 3254IU; vitamin c 3mg; folate 14mcg; calcium 14mg; ironmg; magnesium 6mg.