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.