Sweet Potato Wontons

Sweet Potato Wontons

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From: Diabetic Living Magazine

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 appetizer
  • Per serving: 61 calories; 2 g fat(0 g sat); 1 g fiber; 10 g carbohydrates; 1 g protein; 14 mcg folate; 2 mg cholesterol; 2 g sugars; 3,254 IU vitamin A; 3 mg vitamin C; 14 mg calcium; 0 mg iron; 69 mg sodium; 65 mg potassium
  • Nutrition Bonus: Vitamin A (65% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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