Curried Sweet Potato Wontons Food

CURRIED SWEET POTATO WONTONS

Steps:

• Heat oven to 350°. Lightly spray 24 small muffin cups, 1 3/4x1 inch, with cooking spray.
• Melt 1 tablespoon margarine in 10-inch skillet over medium-low heat. Stir in sweet potato, bell pepper and onions. Cover and cook 3 to 5 minutes, stirring occasionally, until sweet potato is tender. Stir in curry powder and salt. Cool slightly.
• Beat egg and flour in medium bowl until smooth; beat in yogurt. Stir in sweet potato mixture. Brush one side of each wonton square with melted margarine. Press each square, margarine side up, into muffin cup. Spoon sweet potato mixture into wontons. (Cover and refrigerate up to 8 hours.)
• Bake 12 to 15 minutes or until wontons are golden brown and centers are set.

CURRIED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.

LEFTOVER SWEET POTATO WONTONS

Steps:

• Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender.
• Stir in cooked sweet potatoes. Cool.
• Stir flour, sour cream, and chutney
• Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups.
• Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.

CURRIED CHEESE-STUFFED WONTONS

Steps:

• Heat oil to 350F.
• Divide cream cheese into 20 equal parts.
• Place a cream cheese cube on top of each wonton wrapper.
• Top each with about ¼ t scallion and a dash or 2 of curry powder.
• Brush 2 adjacent sides of each wrapper with beaten egg and fold wrapper to seal into a triangular shape.
• Deep-fry wontons in hot oil until golden.
• Drain on paper towel.
• Serve hot with a bowl of sweet and sour sauce on the side.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
• Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
• Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
• Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.