I originally made this appetizer during the Tasty & Healthy New Year Challenge complete with homemade wontons. Let me save you some pain: just buy ready-made wontons at your local grocery store. This is one case where homemade really isn’t worth the trouble. But the filling in these sweet potato wontons was so savory, so spicy, so sweet, so DELICIOUS that I knew I had to make the dish again.
When Myron and Otis McDaniel from the Taste show at N8tion.com approached the Virtual Potluck gang about doing a series of three four course dinner parties leading up to Valentine’s Day, I immediately signed up to bring these Sweet Potato Wontons as an appetizer for one of them. The Taste folks specialize in drinks, so they offered to create a perfectly paired drink for each course of each of the three meals.
- Appetizer: My Sweet Potato Wontons (see below)
- Intermezzo: Matt’s French Onion Soup
- Entrée: Donna’s Valentine’s Spaghetti (with a heart)
- Dessert: Heather’s Chocolate Lovers Cheesecake
I requested that a diabetic-friendly, low-carb, non-alcoholic beverage be prepared to accompany the wontons. Taste came up with a drink called A Night in Old Mandalay featuring rum extract, orange juice, lemon juice and diet ginger ale. Watch Taste’s video below to learn how to prepare the drink.
This colorful appetizer with the perfectly paired A Night in Old Mandalay will elicit many “ooohs” and “ahhhs” when you serve it at your Valentine’s Day or Super Bowl party.
Sweet Potato Wontons
- 1 medium carrot julienned
- 1 teaspoon plus 2 tablespoons olive oil divided
- 24 wonton wrappers
- Cooking spray
- 1/3 cup finely chopped onion
- 2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 1 clove garlic minced
- 1 tablespoon flour
- 1 1/2 cups cooked sweet potato
- 1/3 cup fat-free half-and-half
- 3 tablespoons mango chutney
Sauté the carrots in 1 teaspoon of olive oil over medium heat until they are limp, but not mushy, about 5 minutes. Set aside.
Preheat oven to 350°F. Spray one side of wonton wrappers with cooking spray, then press them, sprayed side down, into a mini-muffin tin. You may have to pleat them to make them fit. Bake about 10 minutes or until golden.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion, curry powder, ginger and garlic. Cook until onion is tender, then stir in flour. Add sweet potato, half-and-half and chutney. Cook, stirring occasionally, until mixture has thickened.
Spoon sweet potato mixture into wonton shells and garnish with carrot strips. Serve immediately.