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Leftover Sweet Potato Wontons

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Ingredients

Adjust Servings:
2 tablespoons butter
1 red bell pepper, diced
1/4 cup finely chopped onion
2 teaspoons curry powder
1 cup chopped cooked sweet potato
1 tablespoon flour
1/4 cup sour cream
2 tablespoons mango chutney
24 wonton wrappers
2 tablespoons butter, melted

Nutritional information

59.5
Calories
23 g
Calories From Fat
2.6 g
Total Fat
1.6 g
Saturated Fat
6.9 mg
Cholesterol
64.6 mg
Sodium
8 g
Carbs
0.7 g
Dietary Fiber
1.1 g
Sugars
1.2 g
Protein
33g
Serving Size

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Leftover Sweet Potato Wontons

Features:
    Cuisine:

    What an interesting way to use up sweet potatoes! used green bell pepper, as that is what I had on hand. Thanks for sharing!

    • 45 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Leftover Sweet Potato Wontons, These delicious tiny appetizers are made using leftover cooked sweet potatoes but you could use any mashed vegetable eg pumpkin or normal potato with added ham/bacon or seasonings to taste , What an interesting way to use up sweet potatoes! used green bell pepper, as that is what I had on hand Thanks for sharing!, This was easily adapted to accomodate a vegan relative and everyone loved them used premade filo cups, tofu sour cream and dairy-free margarine I also used a green pepper, because that’s what I had, but I think the red would look nicer Wonderful recipe, thanks!


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    Steps

    1
    Done

    Melt 2 Tablespoons Butter in a Large Heavy Skillet, and Cook Red Pepper, Onion and Curry Powder Until Tender.

    2
    Done

    Stir in Cooked Sweet Potatoes. Cool.

    3
    Done

    Stir Flour, Sour Cream, and Chutney

    4
    Done

    Preheat Oven to 350 Degrees. Brush Wonton Squares With 2 Tablespoons Melted Butter and Press Each Into Miniature Muffin Cups.

    5
    Done

    Spoon Sweet Potato Mixture Into the Wonton Shells and Bake at 350 Degrees For 12-15 Minutes Until Golden Brown.

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    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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