These delicious tiny appetizers are made using leftover cooked sweet potatoes from Thanksgiving dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tbsp. butter
- 1 red bell pepper, diced
- 1/4 cup finely chopped onion
- 2 tsp. curry powder
- 1 cup chopped cooked sweet potatoes
- 1 Tbsp. flour
- 1/4 cup sour cream
- 2 Tbsp. mango chutney
- 24 wonton squares
- 2 Tbsp. butter, melted
Preparation:
Melt 2 Tbsp. 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 into sweet potato mixture.
Preheat oven to 350 degrees. Brush wonton squares with 2 Tbsp. 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. Makes 24 filled wontons
