These baked wontons are perfect for the winter holidays, and could work as an appetizer (served plain, they are only slightly sweet) or pile on the powdered sugar (or cinnamon sugar, or maybe serve with a marshmallow crème dipping sauce?) and serve as a dessert. If sweet potatoes are a fixture in your holiday meals, as they are for many, reserve 1 1/2 cups of mashed, seasoned sweet potatoes to use in place of cooking and seasoning the raw potatoes, and you can throw these together in a snap! Best of all, they’re baked, so you can prepare a whole tray, pop them in the oven and they’ll all be done at once!
Sweet Potato Praline Wontons
by Jennifer Scantlin
1 medium-large sweet potato (about 1 pound), peeled and cut into 1” pieces
2 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1/2 cup Truly Good Foods Praline Pecans, chopped fine
About 30 wonton wrappers (found in refrigerator section)
Powdered sugar for dusting (optional)
Place sweet potato in a medium saucepan. Cover with cold water and place over high heat. When water starts to boil, lower heat to medium low and cook potato until soft, about 15 minutes. Drain potatoes and return to pan. Add butter and salt and mash potatoes until no lumps remain. Stir in praline pecans and set mixture aside.
To make wontons: Place one wonton wrapper on a dry workspace. Moisten the edges of the wrapper. Place 2 teaspoons of filling in the middle of wrapper. Fold wrapper into a triangle, matching two opposite corners of the square first, then seal edges, keeping filling away from edges. Place finished wonton on a cutting board or piece of parchment paper and continue with remaining wrappers and filling.
Before baking, brush or spray both sides of wontons with vegetable oil. Heat oven to 400°F. Bake for 7 minutes, flipping halfway through cooking time, if desired (this will give more even browning to both sides, but is not necessary!)
Dust with powdered sugar, if desired, and serve.