Sweet Potato Wontons
Nutrition Info Per Serving
1 (4 oz) block cream cheese; room temperature
3/4 cup Bruce’s Yam Cut Sweet Potatoes (from a drained 15 oz can)
2 tablespoons finely chopped water chestnuts (from a 6 oz can)
1 green onion; sliced very thin (white part and 1 inch of green)
1/2 teaspoon Chinese 5 Spice Powder*
1 tablespoon cornstarch
1 (14 oz) package square wonton wrappers
1 (16 oz) tub solid shortening
1 (6 oz) jar Asian chile sauce for serving
Steps to Prepare
- In the bowl of an electric mixer, cream together the cream cheese and sweet potatoes for 1-1/2 minutes (do not over-mix).
- Stir in the water chestnuts, green onion and spice powder.
- Sift the cornstarch onto a large platter; set aside.
- Working with 6 wrappers at a time, lay them out on a flat work surface and spoon 1 teaspoon filling into the center of wrapper. Bring first 2 opposite corners together, the the remaining two corners. Pinch together over the filling and set onto the cornstarch. Repeat until all filling is used up.
- Melt shortening in a high-sided skillet or an electric frypan to 375 degrees F. Quickly fry wontons (do not crowd pan) until light golden brown on the bottom, then carefully lay them on their side and roll in pan to brown the tops of the wrappers. Drain on paper towel and serve warm with Asian
- Chili sauce, if desired.
- There are about 44 wrappers in each package so you may have some left-over. Yield: about 3 dozen wontons
- Chinese 5 Spice Powder can be found in the spice isle at most well stocked grocery stores. If unavailable in your ares, season with salt & pepper to taste.
- To re-use oil; strain through a fine sieve and store in a sterilized jar with a tight fitting lid.