Spicy Sweet Potato Wontons


(1 vote) 5 1

This is a fun appetizer that's deliciously different. The sweet potato is infused with Asian influence for a beautiful dish that is really unique.

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  • 1 1/2 lb. sweet potatoes
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. chopped cilantro
  • 1/2 serrano chili, seeded, veins removed and minced salt to taste
  • 32 round wonton wrappers
  • 1 C. canola oil

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Bake potatoes in a 375 degree oven for 1 hour, or until very soft. Cut in half and scrape flesh into a bowl and mash. You should have about 2 C. Add ginger, cilantro, chili and salt, mix well. Place 1 Tbs. filling in a wonton wrapper. Brush a little water around rim of wrapper, fold in half (forming a half- moon). Press edges of wonton together to seal. Set aside on waxed paper and cover with a damp towel. Repeat until all the wontons are filled.

Pour oil into a wok. Place over medium-high heat until oil sizzles when a drop of water hits it. Reduce heat to medium and, using tongs, slip a few wontons at a time into the oil. Fry for 1 minute, or until wontons are golden and slightly puffed. Turn and fry 30-40 seconds more. Remove to paper towels to drain. Repeat with remaining wontons. Serve hot.

Yield: 8 appetizer servings

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