Leftover Sweet Potato Wontons Recipes

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.

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

Steps:

• Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
• Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
• Mix in chopped green onions and cheese thoroughly.
• Crumble bacon, mix in potato mixture, combine thoroughly.
• Place by spoonful in wonton wrapper.
• Wrap wonton and fry until crispy, golden brown.