Curried Sweet Potato Wontons Recipes
CURRIED SWEET POTATO WEDGES
Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. -Simi Jois, Streamwood, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CURRIED SWEET POTATO MASH
Sweet potatoes get spiced up! These mashed potatoes are absolutely wonderful with added ginger, roasted garlic, caramelized onions, coconut oil, and a dash of turmeric and curry. No sugar or salt is needed for these wonderful root vegetables! Creme fraîche adds a creamy texture and offsets the textures of the onions and garlic. I have never had this dish anywhere but at home as my own creation because I am always looking for ways to incorporate ginger, curry, and turmeric into my diet. I love all of the ingredients!
Provided by BeachMom65
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
- Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
- Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.5 g, Cholesterol 13.6 mg, Fat 8 g, Fiber 7.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 127.5 mg, Sugar 10.7 g
CURRIED SWEET POTATO PUREE
Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
- Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
- Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
- Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.
Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams
MINI SWEET POTATO SAMOSAS
Mini samosas made with curried sweet potatoes and wontons. Serve with ketchup or chutney.
Provided by Anonymous
Categories Appetizers and Snacks Tapas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
- Preheat oven to 375 degrees F (190 degrees C).
- Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
- Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 30.6 g, Cholesterol 6.6 mg, Fat 3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 331.8 mg, Sugar 1.6 g
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.
Provided by An_Net
Categories Yam/Sweet Potato
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.9, Sodium 64.6, Carbohydrate 8, Fiber 0.7, Sugar 1.1, Protein 1.2
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SWEET POTATO WONTONS - BETTER HOMES & GARDENS
From bhg.com
Servings 24Total Time 35 minsCholesterol 10mg 3%Calories 75 per serving
- Preheat oven to 350°F. Brush wonton wrappers with the 2 tablespoons melted butter. Press wrappers, buttered sides down, into twenty-four 1 3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown.
- Meanwhile, cut up any large pieces of fruit in chutney. In a large heavy skillet heat the 2 tablespoons butter over medium heat. Add onion, curry powder, ginger, and garlic; cook until onion is tender. Stir in flour. Stir in cooked sweet potato, heavy cream, and chutney. Cook and stir until thickened. Cook and stir 1 minute more.
- Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips.
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Ratings 134Category DinnerCuisine IndianTotal Time 55 mins
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
- Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
- Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
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- Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
- Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
- Season with salt and pepper. Then add the spinach, and give the curry a gentle stir for the spinach to wilt.
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