Nutrition per serving may change if servings are adjusted.
24 wonton wrappers
1 Nonstick cooking spray
3 tablespoons mango chutney
2 tablespoons canola oil
⅓ cup finely chopped onion
2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 tablespoon all-purpose flour
1½ cups chopped cooked sweet potato (see Tip)
⅓ cup half-and-half
Carrots, cut into thin bite-size strips and sauteed (optional)
Preheat oven to 350°F. Lightly coat wonton wrappers with nonstick spray. Press wrappers, sprayed sides down, into twenty-four 1- ¾-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.