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Pureed
Sweet Potatoes
in Wonton Baskets
recipe idea and
photograph created by www.finedinings.com
Serves 8
16 wonton wrappers
1 small sweet potato, peeled
Sour cream or heavy cream
Salt and pepper, to taste
Fresh parsley for garnish
Brush wonton wrappers lightly with oil, stack two together turning the top one
a quarter turn; fit into an oiled mini muffin tin. Bake at 375° for 7 minutes.
They can be made
1 day ahead, covered and stored at room temperature.
Cut potato in chunks; boil in salted water until fork tender. Drain sweet
potatoes and puree with a small amount of sour cream or heavy cream until all lumps are gone and the mixture is smooth. Season with salt and pepper; fill
wonton baskets. Garnish with
parsley and serve one on each dinner plate along with a main entree.
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