Everyday with Wontons

I discovered wonton wrappers this year and I am certain 2012 will be filled with them.  They are quite the chameleon and can be used in desserts, appetizers, main courses, decor (okay, maybe not that far).  I’ve made taco cupcakes for appetizers, veggie filled cups for dinner and tried another variation with a Southern staple–the sweet potato.  Philip S. (my brother) made a valid point this year during the holidays that he didn’t understand why the pineapple was a symbol of Southern hospitality (there seem to be plenty of theories on the web from a symbol of status to meaning the “man of the house was home,” providing a real treat for your guests, etc.).  To him a piece of cotton, tobacco leaf, or sweet potato made much more sense. So this my version of stuffing Southern hospitality into a not so Southern food item.


2 sweet potatoes, boiled until softened, peeling removed

1 1/2-2 tsp. honey

1/8-1/4 c. light brown sugar (depending on the skinny of slightly plump kind)

Cinnamon Sugar mixture (for the last batch I used 2 cups of sugar to 2 Tbsp. of cinnamon)

Mash the sweet potatoes while still hot with a potato masher or anything comparable in the house.  Stir in honey and brown sugar.  Add 1/2-1 Tbsp. of the potato mixture to the upper middle portion of a wonton wrapper.  Fold the square wrapper in half to make a triangle (the point being trying to keep the potato mixture in the wrapper).  Slightly wet your fingers with water and press the edges of the wrappers to seal them.  Bend the two ends slightly back to make the shape above. Sprinkle the cinnamon sugar mixture on the wrappers and put in the oven at 350 degrees until they have lightly browned.

For next time(s): 1. Add a bit of cream cheese when placing in wrapper, 2. Add crushed pecans or walnuts, 3. Add a type of cheese that I wouldn’t normally think of, 4. Add cranberries or raisins

Notes to Self: Much to my surprise they were good as cold wontons the next day as well.

The Bibliography: SFD Test Kitchen

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